Wild Rice Pilaf With Pecans And Dried Cranberries

Submitted by: admin on April 2, 2020

Serves 6 To 8

Ingredients

1-3⁄4 cups low-sodium chicken broth
2-1⁄2 cups water
2 bay leaves
8 sprigs fresh thyme, divided into 2 bundles, each tied together with kitchen twine
1 cup wild rice, picked over and rinsed
1-1⁄2 cups long-grain white rice
3 tablespoons unsalted butter
1 onion, chopped fine
1 large carrot, peeled and chopped fine
Salt and pepper
3⁄4 cup dried cranberries
3⁄4 cup pecans, toasted and chopped coarse
4-1⁄2 teaspoons minced fresh parsley

Instructions

  1. Bring broth, 1⁄4 cup water, bay leaves, and 1 bundle thyme to boil in medium saucepan over medium-high heat. Add wild rice, cover, and reduce heat to low; simmer until rice is plump and tender and has absorbed most of liquid, 35 to 45 minutes. Drain rice in fine-mesh strainer to remove excess liquid. Remove bay leaves and thyme. Return rice to now-empty saucepan, cover, and set aside.
  2. While wild rice is cooking, place white rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
  3. Melt butter in medium saucepan over medium-high heat. Add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add rinsed white rice and stir to coat grains with butter; cook, stirring frequently, until grains begin to turn translucent, about 3 minutes. Meanwhile, bring remaining 2-1⁄4 cups water to boil in small saucepan or in microwave. Add boiling water and second thyme bundle to rice and return to boil. Reduce heat to low, sprinkle cranberries evenly over rice, and cover. Simmer until all liquid is absorbed, 16 to 18 minutes. Off heat, remove thyme, fluff rice with fork.
  4. Combine wild rice, white rice mixture, pecans, and parsley in large bowl and toss with rubber spatula. Season with salt and pepper to taste; serve immediately.

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