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Wild Rice with Cranberries and Toasted Pecans
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Description
Earthy wild rice is paired with festive, sweet cranberries and crunchy, toasted pecans.
Ingredients
- 1 cup Dried Cranberries
- 1-½ cup Toasted Chopped Pecans
- 2 Tablespoons Butter
- 1 cup Diced Carrot
- ½ cups Diced Onion
- 1 cup Diced Celery
- 1 whole Granny Smith Apple, Peeled And Chopped
- ½ cups Chicken Stock
- 6 cups Cooked Wild Rice
- ½ cups Minced Fresh Parsley
- Salt And Pepper, to taste
Preparation
Put dried cranberries in a small bowl. Cover them with some hot water and put it to the side.
Heat up a large non-stick skillet over medium heat. Put pecans in the pan to toast them, 3-4 minutes is all it should take. When they are heated through and their fragrance is released, put them on a plate to save for later.
Melt butter in the skillet you used for the pecans. Add minced carrot, onion and celery. Cook for 10 minutes. Then add peeled and chopped Granny Smith apple. Cook for another 5 – 10 minutes, or until the apples are soft. Season with salt and pepper. Pour in chicken stock, stir, and allow to reduce for 3 – 4 minutes.
Drain the cranberries, and add them to the skillet. Stir to combine and heat through. Remove from heat, and mix with rice. Add in the toasted pecans and chopped fresh parsley.
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janiece on 12.4.2010
I made this for Thanksgiving dinner and loved it! I was really sad when the few leftovers were gone – I even ate it for breakfast.
I used a blend of wild rice and made 4 cups of rice (2 cups of rice, 4 cups of water) and thought the balance of rice to other goodies was just right.
Thank you for sharing this recipe! It’s a keeper and a new favorite.