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.

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.

Wild Rice and Mushroom Pilaf with Cranberries 1 ½ C Wild Rice Blend ¾ C Cranberries 3 TB Olive Oil 1 large onion, diced fine 1 pound mixed mushrooms, sliced Salt and pepper ½ C dry white wine ...

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.

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.