Wild Rice Pilaf with Cranberries, Carrots and Pecans
Prep Time5mins
Cook Time55mins
Using Pre-cooked Rice10mins
Total Time1hr
Servings: 2cups
Calories: 276kcal
Course: Side Dish
Cuisine: American
This Wild Rice Pilaf with Cranberries, Carrots and Pecans is a fancy upgrade to your everyday rice recipe. Easy, slightly sweetly flavorful and vibrant, this dish will be the center of attraction at any dinner table!
Ingredients
½cupWild Rice Raw, 80g, or 1½ cup Cooked = 246g
1½cupWater, or Chicken/Vegetable Broth
¼tspSalt
1tspButter or Olive Oil
5TbspRed Onion, Chopped, 50g
½cupCarrots, Chopped, 64g
3TbspDried Cranberries, 22.5g
3TbspPecans, Toasted and Chopped, 22g
2TbspParsley, Chopped
½tspDried Oregano
Instructions
In a pot, bring water to boil. Add wild rice and salt, cover, and reduce heat to low. Simmer for about 45 minutes until rice is tender and some grains have burst open. Most of the liquid should be absorbed. Drain rice in mesh strainer to remove excess liquid and return to pot.
Melt butter/oil in a large non-stick skillet on medium, and fry the onions and carrots for about 4-5 minutes until soft.
Add cooked rice, cranberries, pecans and parsley, sprinkle on oregano, and gently fold.
The grains should be tender, intact and glossy when cooked. Stop cooking when some grains start to burst open. Undercooked rice will be tough and hard, and overcooked (burst) will be gluey.
To keep this Vegan, use oil or vegan butter for cooking.
Storage:
Leave out cranberries, pecans and parsley, and store in the refrigerator in an airtight container for 2-3 days.
Reheat in the microwave for 2 minutes and then toss in cranberries, pecans and parsley.