Go Back

Cranberry Pecan Wild Rice Pilaf With Fresh Orange Zest – Homemade Recipe

Cranberry pecan wild rice pilaf combines tender wild rice, toasted pecans, dried cranberries, and fresh orange zest. It simmers in chicken broth on the stovetop, then rests so the flavors can come together.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 59 minutes
Resting 10 minutes
Total Time 1 hour 19 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pecans chopped
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup celery finely chopped
  • 1 cup wild rice blend uncooked, unseasoned
  • 2 cups chicken broth low-sodium
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup cranberries dried
  • 1 tsp orange zest fresh, finely grated

Equipment

  • 1 3-quart saucepan

Method
 

  1. Toast the pecans in a dry 3-quart saucepan over medium heat for 3 to 4 minutes, stirring often, until fragrant; transfer them to a small bowl.
  2. Melt the butter in the same saucepan over medium heat.
  3. Add the onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Add the wild rice blend and stir for 1 minute to coat the grains in butter.
  5. Stir in the broth, salt, and pepper.
  6. Bring the mixture to a boil.
  7. Cover and reduce the heat to low.
  8. Simmer for 45 to 55 minutes, until the rice is tender and most of the broth is absorbed.
  9. Remove the saucepan from the heat and stir in the cranberries, orange zest, and toasted pecans.
  10. Cover and let stand for 10 minutes before serving.

Notes

Toast the pecans until fragrant for a deeper nutty flavor. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly. For a vegetarian version, use vegetable broth instead of chicken broth.