Wild Rice Pilaf with Cranberries and Pecans
Servings: 6
Calories: 169kcal
Ingredients
- 1 cup wild rice, or wild rice mix
- 1 small butternut or acorn squash, peeled and cubed – about 2 cups
- ⅔ cup pecan halves
- 1 Tablespoon butter, or coconut oil
- ½ cup shallots or 1 onion, chopped
- 1 clove garlic, finely chopped
- 1-2 stalks celery with leaves, chopped
- 1 small carrot, sliced at an angle
- ⅛ teaspoon crushed red pepper flakes
- 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried
- ¼ cup dried cranberries
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Place 1 cup 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 2 cups 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 ⅔ cup 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 1 Tablespoon butter and/or oil, and sauté ½ cup onions and 1 chopped garlic until soft. Add 1-2 chopped celery, 1 sliced carrot and ⅛ teaspoon red pepper flakes, and stir-fry briskly for a couple of minutes. Then add cooked rice, squash, 1 Tablespoon thyme, ¼ cup cranberries and ⅔ cup pecans. Season with ½ teaspoon salt and ½ teaspoon pepper or to taste, toss to combine. This rice tastes great whether served warm or at room temperature.
Nutrition
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