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Wild Rice with Toasted Pecans and Dried Cranberry

A holiday favorite. The sweetness of cranberries paired with the earthy flavor of wild rice and pecans. A perfect Thanksgiving side dish.

Ingredients:

1 Tablespoon butter
1 Tablespoon extra virgin olive oil
2 large shallots, finely chopped
4 garlic cloves, minced
coarse salt and ground black pepper
3 cups water (use chicken or vegetable stock for more flavor)
1 1/2 cups wild rice blend (recommend Lundberg Organic)
1 cup toasted pecans (chopped, optional)
1/2 cup dried cranberries
1/2 cup chopped parsley

Method:

Preheat oven to 350 degrees

In a large saucepot with tight-fitting lid, heat butter and olive oil over medium heat
Add shallots and cook over low to medium heat until softened and golden brown
Add garlic and cook about 1 minute, until fragrant ( careful not to burn garlic)

Season onions and garlic with salt and pepper
Add 3 cups water and bring to a boil (use chicken or vegetable broth for more flavor)

Stir in wild rice blend and return to a simmer

Cook over low heat until all liquid is absorbed, about 45 minutes

Don't peek! The rice is steaming so it is important not to let steam escape by opening the pot

Toast nuts in a dry skillet over medium heat or in a 350 degree oven for 10 minutes

After 45 minutes, check to see if water is absorbed and remove from heat

Let rice sit uncovered for 10 minutes, then fluff with fork

Transfer cooled rice to a large bowl, add cranberries, nuts and parsley

Stir to combine and enjoy! Serve warm or cold

Unfussy Facts

If you're craving sweets put down that candy and give dried fruits a try. You'll find dried figs, berries and orchard fruits are delicious, sweet and pleasantly chewy. My favorite are big, juicy Medjool dates stuffed with almonds or peanut butter. Yum!