Description
This easy Cranberry Pecan Wild Rice recipe is one of the best ideas for a quick and simple healthy side dish. The secret is the mix of toasted pecans and sweet cranberries with fluffy rice grains. It works for weeknight dinner, meal prep, holiday gatherings, brunch or a party. The fresh herbs add a warm smell and the texture stays tender with little bites of crunch.
Ingredients
Scale
- 1 cup wild rice
- 1 cup long grain brown rice
- 1 cup pecans
- 1 cup dried cranberries
- 1 medium apple
- 2 tablespoons fresh thyme
Instructions
- Preheat the oven to 350°F. Toast 1 cup pecans at 350°F for 8 to 10 minutes until fragrant. Fold them with cooked wild rice and brown rice using gentle turns. (I tested longer roasting first and the nuts became bitter.) You’ll see golden edges on the pecans and hear a light crackle when they are ready. Miss this window and the nuts lose their sweet flavor. Toast at 350°F briefly because controlled heat preserves nut oils.
- Add 1 cup dried cranberries, diced apple and thyme to the rice mixture. Fold gently for 2 to 3 minutes with a spatula until evenly distributed. The cranberries create bright red spots and the herbs add a fresh smell. Skip this timing and the fruit can clump instead of spreading evenly. Fold for 3 minutes because even distribution improves every bite.
- Warm the mixture at medium-low heat about 4 on a 10 dial for 10 minutes. Stir with slow folding motions until the grains become warm and glossy. The rice should look moist with separated grains and smell nutty. Go past 10 minutes and the bottom may dry out. Medium-low heat keeps the grains tender without breaking their structure.
- Step 4
Notes
Pro Tips:
- Toast pecans for 8 to 10 minutes at 350°F until they smell nutty for better flavor.
- Rest the finished rice for 5 minutes before serving so moisture spreads evenly.
- Use a wide serving dish because the grains stay fluffier when not compressed.
- Avoid overmixing after adding cranberries because the rice can become sticky.
- Add fresh thyme just before serving for a brighter herbal aroma.
- Prepare the rice base up to 2 days ahead for easier holiday cooking.
Storage: Keep Cranberry Pecan Wild Rice in an airtight glass container in the refrigerator for up to 4 days. Freeze it in sealed freezer bags for up to 2 months. Thaw frozen portions overnight before warming. Reheat at 300°F for 15 minutes with 2 tablespoons broth added back. Avoid eating it if you notice sour smells or unusual texture changes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 303g
- Calories: 805
- Sugar: 53g
- Sodium: 6mg
- Fat: 46g
- Carbohydrates: 97g
- Fiber: 14g