Wild Rice with Cranberries and Pecans
A nutty, tart, and aromatic wild rice pilaf studded with tart-sweet cranberries and toasted pecans. This stovetop side dish works beautifully alongside roasted poultry or game, with the grain's earthy character balanced by bright fruit and buttery nuts.
- Prep
- 10 min
- Cook
- 50 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- 6 servings (about 3½ cups)
Steps
Before you start
- Measure the wild rice and rinse it well under cold water to remove any debris
- Have all ingredients prepped and within reach
- Use good-quality broth—homemade or low-sodium store-bought—for best flavor
Toast the pecans
- Heat a small skillet over medium heat.
- Add the chopped pecans and toast, stirring frequently, for 3–4 minutes until fragrant and lightly darkened.
- Watch carefully so they don't burn.
- Transfer to a plate and set aside.
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Ready when: Pecans are fragrant and a shade darker, with no burnt spots
Tip: Raw pecans toast quickly; stay attentive to prevent burning, which creates a bitter flavor.
Sauté shallots
- Melt the butter in a medium heavy-bottomed 3-quart saucepan over medium heat.
- Add the minced shallots and sauté, stirring occasionally, for 2–3 minutes until soft and fragrant, with no color.
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Ready when: Shallots are translucent and soft, no browning
Tip: Keep the heat at medium to avoid browning the shallots; they should be sweet and mild.
Toast the wild rice
- Add the rinsed wild rice to the saucepan with the shallots and stir constantly for 2–3 minutes until the grains smell nutty and slightly darken.
- This toasting deepens the grain's flavor.
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Ready when: Grains smell distinctly nutty and appear slightly darker and dry
Tip: Stir constantly to prevent sticking and to ensure even toasting.
Add broth and bring to simmer
- Pour in the broth, add the thyme sprigs if using, and bring to a boil over medium-high heat, stirring once.
- Season with a pinch of salt and a grind of pepper.
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Ready when: Broth is boiling vigorously with visible bubbles
Tip: Stir once after adding liquid to prevent sticking on the bottom.
Reduce heat and simmer
- Reduce the heat to medium-low, cover the saucepan with a lid, and simmer for 45–50 minutes.
- The rice is done when most grains have split open (showing the pale interior) and the liquid is mostly absorbed.
- A few grains may still be slightly firm.
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Ready when: Grains have split open, showing the creamy interior; liquid is mostly absorbed with just a touch of moisture on the bottom
Tip: Do not stir during simmering; this breaks the grains. Resist the urge to lift the lid frequently, as this prolongs cooking.
Stir in cranberries
- Remove the saucepan from heat and discard the thyme sprigs.
- Stir in the dried cranberries.
- Cover and let stand for 10 minutes.
- The residual heat will soften the cranberries slightly.
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Ready when: Cranberries are plump and soft, no longer hard and dry
Tip: Adding the cranberries after cooking preserves their tartness and prevents them from getting too soft.
Fold in pecans and finish
- Gently fold the toasted pecans into the rice using a wooden spoon.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Fluff once more before serving.
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Ready when: Pecans are evenly distributed and grains appear fluffy and loose
Tip: Fold gently rather than stirring vigorously to keep the grains whole and maintain the textural contrast.
Good to know
Tips
- Wild rice takes longer to cook than other grains but doesn't require stirring. Resist the temptation to peek frequently.
- If your rice seems undercooked at 50 minutes, add a splash more broth, cover, and simmer for another 5 minutes. Every batch of wild rice can vary slightly in cooking time.
- This pilaf pairs beautifully with roasted turkey, duck, or chicken, and is equally at home on a vegetarian holiday table.
- For extra richness, stir in a splash of heavy cream or a dollop of crème fraîche just before serving.
Make ahead
You can prepare this dish up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently in a saucepan over medium heat with a splash of broth, stirring occasionally, for 5–7 minutes until heated through.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of broth over medium heat for 5–7 minutes.
Substitutions
- raw pecan halves → walnuts or sliced almonds. Toast the same way. Walnuts have a slightly earthier flavor; almonds will be more delicate.
- dried cranberries → dried cherries or diced dried apricots. Cherries are more tart; apricots are sweeter. Adjust amount to taste.
- vegetable or chicken broth → vegetable stock or mushroom broth. Mushroom broth adds earthy depth that complements wild rice beautifully.
- shallots, medium → yellow onion, finely diced. Use the same weight; onion will be slightly sweeter than shallot.
