Wild Rice Pilaf with Pecans and Cranberries

Yield 4 servings
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1/4 cup pecan pieces
  • 1 cup wild rice*
  • 1/4 cup dried cranberries
  • 3 cups water
  • 1/2 teaspoon sea salt

1. Warm the oil over medium heat in a heavy-bottomed soup pot. Add the onion and sauté until clear.

2. Add the pecans and rice, and cook, stirring frequently, for about 5 minutes.

3. Add cranberries, water and salt. Bring to boil, then reduce to simmer.

4. Cook with a tight cover for 50 minutes. Makes a festive side dish or can be used to stuff a roasted squash for a main course.

*You can use wild rice solely, or a mix of several rices: brown, black forbidden, wehani and Japonica.