Cranberry Pecan Wild Rice

Cranberry Pecan Wild Rice makes a nice gluten-free alternative to stuffing.

I make this Cranberry Pecan Wild Rice when I want something a little bit fancier than basic Rice Pilaf or Roasted Potatoes. It pairs perfectly with Slow-cooker Cornish Game Hens with Grand Marnier Sauce. But it also just feels like the perfect American side dish, with crunchy toasted pecans and bright red cranberries offering just a hint of tart-sweetness. It’s festive enough to serve in place of, or in addition to, stuffing for your gluten free guests. It doesn’t take any longer than regular rice, it’s just that not everyone usually has wild rice in their pantry.

According to The Whole Grains Council, wild rice is a semi-aquatic grass, that’s one of only two grains that are native to North American, (the other is corn). Because it’s more expensive to harvest and process, it’s usually mixed with another, less expensive grain.

In this case, I used brown rice, only because I really like the texture and flavor, but you could certainly use white rice. (Just make sure you adjust the cooking time, since white rice doesn’t take as long as brown rice to cook). A little does go a long way though. I purchased one pound bag from Trader Joe’s, for about $6.

This recipe can easily be doubled for a crowd. To make it vegan, substitute the chicken broth for vegetable broth.

So if you’re looking for an alternative to stuffing or rice for your holiday sides, give Cranberry Pecan Wild Rice a try!

Cranberry Pecan Wild Rice

Cynthia

Cranberry Pecan Wild Rice is a blend of brown rice, wild rice, crunchy pecans and dried cranberries. It's a festive gluten free alternative to stuffing or a nice side dish to game or poultry.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 224 kcal

Ingredients

  

1x2x3x

• 1/4 cup wild rice
• 3/4 cup brown rice
• 2 Tablespoons butter
• 1 shallot minced
• 1 clove garlic minced
• 2 1/4 cups chicken broth
• 1/2 cup pecans toasted and chopped
• 1/4 cup dried cranberries

Instructions

 

• Saute shallots in butter over medium heat for a minute or two. Add wild and brown rice, and saute another couple of minutes.
• Add garlic, continue cooking another minute.
• Add broth, bring to boil. Cover and reduce heat to low.
• Cook about 35 minutes or until nearly all broth has been absorbed.
• Add cranberries and pecans, and finish cooking another 5 minutes or so or until rice is fluffy. Turn off heat and cover.

Notes

This recipe can be made the night before and reheated.

 

Nutrition

Serving: 1servingCalories: 224kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgSodium: 358mgPotassium: 216mgFiber: 2gSugar: 4gVitamin A: 124IUVitamin C: 7mgCalcium: 24mgIron: 1mg

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