Wild Rice with Spicy Pecans
Elevate your side dish game with this irresistible recipe for Wild Rice with Spicy Pecans—a perfect blend of nutty, earthy flavors and a touch of heat. This dish features tender, perfectly cooked wild rice tossed with oven-roasted pecans coated in a bold mixture of cayenne pepper, paprika, cinnamon, and maple syrup for a sweet-and-spicy crunch. Dried cranberries add a burst of tart sweetness, while fresh parsley and green onions provide a vibrant, herbaceous finish. Perfect as a hearty side or a light vegetarian main course, this recipe is easy to prepare and versatile, with the option to serve it warm or at room temperature. Ideal for holiday gatherings, potlucks, or weeknight dinners, this dish brings together whole-grain goodness, bold spices, and crunchy texture in every bite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 teaspoon salt
- 1 cup pecan halves
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 0.5 cup dried cranberries
- 2 stalks green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice thoroughly under cold water in a fine mesh strainer.
In a medium saucepan, bring 3 cups of water and 1 teaspoon of salt to a boil.
Add the wild rice to the boiling water, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and some grains have split open.
While the rice is cooking, preheat the oven to 350°F (175°C).
In a mixing bowl, combine the pecan halves, olive oil, maple syrup, cayenne pepper, paprika, and ground cinnamon. Toss until the pecans are evenly coated.
Line a baking sheet with parchment paper and spread the pecans in a single layer on it.
Roast the pecans in the preheated oven for 8-10 minutes, or until they are toasted and fragrant. Remove and let them cool completely.
Once the rice is cooked, drain any excess water and fluff the rice with a fork. Transfer it to a large serving bowl.
Add the roasted spicy pecans, dried cranberries, chopped green onions, and fresh parsley to the wild rice. Stir gently to combine.
Season with black pepper and additional salt to taste.
Serve warm or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 16.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 224 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.
