Wild Rice with Pecans
Elevate your side dishes with this Wild Rice with Pecans recipe—a delightful combination of nutty, earthy flavors and bursts of sweetness. Perfectly cooked wild rice forms the hearty base, lightly seasoned and complemented by buttery toasted pecans and chewy dried cranberries for a tantalizing contrast. Fresh parsley adds a pop of color and brightness, while a drizzle of melted butter ties everything together in a rich, comforting finish. Ideal for holiday feasts or weeknight dinners, this easy-to-make dish is naturally gluten-free and serves as a versatile side that's just as delicious warm or at room temperature. Packed with texture and wholesome ingredients, it's a flavorful addition to any table.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup pecans
- 0.5 cup dried cranberries
- 2 tablespoons fresh parsley (chopped)
- 0.25 teaspoon ground black pepper
Instructions
Rinse the wild rice under cold running water in a fine mesh sieve to remove any debris and excess starch.
In a medium-sized saucepan, combine the wild rice, water, and salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice grains are tender and have split open. Drain any excess liquid and fluff the rice with a fork.
While the rice is cooking, toast the pecans. Heat a dry skillet over medium heat and add the pecans. Stir frequently for about 4–5 minutes or until they are fragrant and slightly darker in color. Remove from heat and chop them roughly once cooled.
In a large mixing bowl, combine the cooked wild rice, toasted pecans, dried cranberries, and chopped parsley.
Melt the butter in a small skillet or microwave and drizzle it over the rice mixture. Add ground black pepper and gently mix everything together until well combined.
Taste and adjust the seasoning, adding more salt or pepper as needed.
Serve warm as a side dish or enjoy at room temperature. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 51.4 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1006 mg | 21% | |
*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.
