Prep 5 mins
Cook 55 mins
Love the nut and cranberry combination in this dish as well as the two kinds of rices. Found it on a bottle of lemon juice from the grocery store, but that doesn't mean you can't use fresh lemon juice instead. Nice side for Thanksgiving. Cooking time includes a little prep time. If you only have fresh pecans, they can be toasted in a 400 degree oven for 10 minutes (while rice is cooking). Wild rice and rice pilafs are classic Canadian fare, so I have posted this for Zaar World Tour 2005 (Canadian).
- 118.29 ml wild rice
- 3 garlic cloves, minced
- 396.89 g can vegetable broth
- 177.44 ml water
- 59.14 ml lemon juice (or juice of 1 lemon)
- 236.59 ml long-grain white rice
- 118.29 ml pecans, toasted and chopped
- 78.07 ml dried cranberries
- 59.14 ml green onion, chopped
- 59.14 ml parsley, chopped
- Stir together wild rice, garlic, broth, water and lemon juice in saucepan.
- Bring to boil, cover, reduce heat to low and simmer 30 minutes.
- Add white rice and garlic, return to boil, cover and simmer an additional 20 minutes.
- Remove pan from heat and stir in pecans, cranberries and parsley.
- Cover and let stand 5 minutes until cranberries are plump and flavors are blended. Garnish with green onions.
This is a really good rice dish. I love the pecans and cranberries in it.
Great rice side. I had a little package of dried cranberries and this seemed THE recipe to try them out on. Used fresh lemon juice and walnuts instead of the pecans (which are unavailable here). Very nice blend of contrasting flavours and textures.