Wild Rice Pilaf with Cranberries and Pecans

Earthy wild rice, browned mushrooms, tart cranberries and toasted pecans create a naturally gluten-free side with enough texture and color for the holiday table.

Ingredients

• 2 cups (360 g) wild rice blend, rinsed
• 4 cups (960 ml) low-sodium vegetable stock
• 2 tbsp olive oil
• 8 oz (227 g) cremini mushrooms, sliced
• 1 small onion, diced
• 3/4 cup (90 g) dried cranberries
• 3/4 cup (85 g) toasted pecans, chopped
• 2 tbsp chopped parsley and 1 tsp thyme
• 1 tbsp lemon juice, salt and pepper

Instructions

1. Combine rice and stock in a saucepan; bring to a boil, cover and simmer 40–50 minutes until tender. Drain excess liquid.
2. Meanwhile heat oil in a wide skillet and brown mushrooms undisturbed for 4 minutes.
3. Add onion and cook 5–6 minutes until soft; season lightly with salt and pepper.
4. Fold cooked rice, cranberries and thyme into the skillet and heat through for 3 minutes.
5. Remove from heat and add pecans, parsley and lemon juice.
6. Taste, adjust seasoning and serve warm.

Cook’s Tips

Rice blends vary; follow the package liquid ratio if it differs. Add pecans at the end so they remain crisp.

Nutrition and cost are estimates and may vary.

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