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+ servings

Wild Rice Pilaf with Cranberries and Pecans

Servings: 6
Calories: 169kcal
Author: Sally Humeniuk


  • 1 cup wild rice or wild rice mix
  • 1 small butternut or acorn squash, peeled and cubed – about 2 cups
  • 2/3 cup pecan halves
  • 2 shallots or 1 onion, about 1/2 cup, chopped
  • 1 garlic clove, finely chopped
  • 1 small carrot, sliced at an angle
  • 1 or 2 celery stalks with leaves, chopped
  • 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried
  • 1/4 cup dried cranberries
  • 1/8 teaspoon crushed red pepper flakes
  • 1 Tablespoon butter or coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place wild rice or rice mix in medium sauce pan with 2 cups water. Bring to boil, reduce heat and cook 45-50 minutes, covered. The rice should be cooked, but firm.
  • Cook squash by any of the following methods. Steam for 15 minutes. Or boil in water for 10 minutes. You can also roast the squash in a 450F for 20-25 minutes. Roasting gives the squash a deeper flavor due to caramelization. It is also the most time consuming method. For convenience, you can roast the squash 2 or 3 days ahead, refrigerate and use when needed.
  • Meanwhile heat a large, wide skillet over medium low heat. Gently toast the pecan halves until aromatic. Keep a close watch on the nuts. They go from lightly toasted to burnt in less than a minute. Transfer nuts to the board, cool, loose chop and reserve.
  • Turn the heat to medium-high, heat butter and/or oil, and sauté onions and garlic until soft. Add celery, carrot and red pepper flakes, and stir-fry briskly for a couple of minutes. Then add cooked rice, squash, thyme, cranberries and pecans. Season to taste, toss to combine. This rice tastes great whether served warm or at room temperature.


Calories: 169kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Sodium: 211mg | Potassium: 411mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2060IU | Vitamin C: 11.4mg | Calcium: 46mg | Iron: 1.3mg