Description
A flavorful and nutritious wild rice pilaf with cranberries, perfect for a side dish or a light meal.
Ingredients
Scale
- 1 cup wild rice
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Rinse the wild rice under cold water.
- In a medium saucepan, bring water or broth to a boil.
- Add the wild rice, reduce heat, cover, and simmer for 45-50 minutes until tender.
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in cooked wild rice, cranberries, pecans, salt, and pepper.
- Cook for 5 minutes, stirring occasionally.
- Garnish with fresh parsley before serving.
Notes
- You can substitute pecans with walnuts or almonds.
- For extra flavor, use vegetable or chicken broth instead of water.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
