This cranberry wild rice pilaf is the answer. It's the perfect blend of nutty wild rice, sweet-tart cranberries, and toasted pecans that'll make any meal feel special.

A combination of wild and brown rice makes a nutritious side dish with a rich, nutty flavor. The dish can be made in advance and re-heated in the microwave. Reserve about ¾ cups of the rice pilaf ...

Cook wild rice until it puffs to expose the pale inner portion but is still pleasantly chewy and nutty. Serves 4–6. For toasted hazelnuts: Preheat oven to 350°F. Spread whole hazelnuts on a ...

Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley. Tip : Wild rice is a relatively expensive ingredient, but a little goes a long way.

cachebust=1543451399099″ vtitle=”Cooking With Chef Hermann Wild Rice Mushroom Pilaf With Cra”] Cook rice according to directions. Add the cranberries and set aside. Heat oil in skillet ...

Add the wild rice, 1 1/2 cups broth, red onion, and bay leaves to a large saucepan, and bring to a simmer over medium-high heat for about 2 minutes. Cover, and reduce the heat to low.

Stir in salt and pepper. 2. Drizzle the dressing over the wild rice pilaf and toss to combine. 1. Mix all of the ingredients in a bowl and form into 4 small patties. 2. In a nonstick pan ...

Combine wild rice with sauteed onion, garlic, herbs and spices for a simple pilaf, to coat fish, add to soups and salads and even pancakes and baked goods for a delicious, nutty crunch.

Wild rice is gluten-free and low in sugar, sodium, ... There are lots of delicious recipes that incorporate wild rice. It is popular as an ingredient in pilaf and stuffing.

Wild Rice Pilaf Salad. Serves 6-8. 3 cups cooked wild rice. 1/2 cup dried cranberries. 1/2 cup chopped pecans (I prefer roasting them in advance) 1/4 cup sliced green onions.