Wild Rice Pilaf with Pecans and Dried Cranberries

Name: Wild Rice Pilaf with Pecans and Dried Cranberries
Total time: 90 min
Ingredients: 1 3/4 cups low-sodium chicken broth; 2 bay leaves; 8 sprigs fresh thyme, divided into 2 bundles, each tied together with kitchen twine; 1 cup wild rice, rinsed well and picked over; 1 1/2 cups long grain white rice; 3 tablespoons unsalted butter; 1 medium onion, chopped fine (about 1 1/4 cups); 1 large carrot, chopped fine (about 1 cup); table salt; 3/4 cup dried cranberries, sweetened or unsweetened; 3/4 cup pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse; 1 1/2 tablespoons minced fresh parsley leaves; Ground black pepper

www.americastestkitchen.com

Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.

Keywords

Side Dishes
Rice
Fruit
Gluten Free
Thanksgiving
Holiday

View full recipe on www.americastestkitchen.com

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Ingredients

1 3/4 cups low-sodium chicken broth
2 bay leaves
8 sprigs fresh thyme, divided into 2 bundles, each tied together with kitchen twine
1 cup wild rice, rinsed well and picked over
1 1/2 cups long grain white rice
3 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 1/4 cups)
1 large carrot, chopped fine (about 1 cup)
table salt
3/4 cup dried cranberries, sweetened or unsweetened
3/4 cup pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse
1 1/2 tablespoons minced fresh parsley leaves
Ground black pepper