Fruited Basmati and Wild Rice Blend with Pecans
Elevate your dining experience with this vibrant Fruited Basmati and Wild Rice Blend with Pecans—a stunning side dish or light main course that’s bursting with flavor and texture. This recipe combines the nutty, aromatic duo of basmati and wild rice, perfectly cooked to tender perfection, with a medley of sweet dried cranberries and apricots, warm notes of cinnamon and cumin, and the rich crunch of toasted pecans. Sautéed onions add a savory depth, while optional fresh cilantro brings a pop of color and freshness to this versatile dish. Ready in under an hour and ideal for serving at festive gatherings, holiday feasts, or as an elegant accompaniment to your favorite protein, this recipe is a harmonious balance of savory, sweet, and spice. Wi-Fi-friendly keywords like "wild rice side dish," "fruited rice pilaf," and "holiday rice recipes" make it a must-try for flavor seekers!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Wild rice
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 0.5 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
- 0.5 cup Toasted pecans, roughly chopped
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cumin
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.25 teaspoon Freshly ground black pepper
Instructions
Rinse the basmati and wild rice under cold water until the water runs clear. This removes excess starch and helps prevent clumping.
In a medium saucepan, bring 4 cups of water to a boil. Add the basmati rice, wild rice, and 1 teaspoon of salt. Stir well, reduce the heat to low, cover, and simmer for 35–40 minutes, or until the rice is tender and the water has been absorbed.
While the rice cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes, until it becomes soft and translucent.
Stir in the dried cranberries, chopped dried apricots, ground cinnamon, and ground cumin. Cook for an additional 2–3 minutes, allowing the fruits to soften slightly and the spices to become fragrant.
Once the rice is done, fluff it with a fork and transfer it to the skillet with the onion and dried fruit mixture. Gently fold everything together to combine.
Add the toasted pecans and freshly ground black pepper, and stir again to evenly distribute the flavors. Taste and adjust seasoning if needed.
Remove the skillet from the heat and garnish with fresh chopped cilantro, if desired.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 16.9 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
