This snazzy, earthy pilaf plots the tartness of dried cranberries against the nuttiness of pecans and the dense, rustic flavor of wild rice. It is rich, healthful fare, perfect for autumnal entertaining. For a lighter pilaf, combine wild rice with brown rice, or experiment with other grains, such as quinoa or buIgur. Grains are delicious tossed with dried fruits, toasted nuts, and a drizzle of high-quality oil. If there are leftovers, add them to a handful of dressed baby greens for a sumptuous salad.
1/3 cup (1 ounce) pecans
1 cup wild rice
1 tablespoon high-quality extra-virgin olive oil or nut oil,
such as pecan, hazelnut, or walnut
1/3 heaping cup dried cranberries
2 tablespoons sliced green onion, both white and green parts
Kosher salt and freshly ground pepper
Preheat the oven to 350 degrees F.
Put the pecans on a baking sheet and roast until aromatic and lightly browned, about 10 minutes. (After 6 to 8 minutes, shake the pan and rotate, if necessary, to ensure even baking.) Let cool, then roughly chop the pecans or break into pieces by hand.
Cook the wild rice according to the package directions. (Most recipes do not call for salted water, but we recommend adding 1/2 teaspoon kosher salt per 2 cups of water.) When the rice is tender, drain and transfer to a medium bowl. Add the olive oil, dried cranberries, pecans, and green onion. Season with kosher salt and pepper to taste.
The Bride & Groom First and Forever Cookbook
by Mary Corpening Barber & Sara Corpening Whiteford
with Rebecca Chastenet de Géry
Photographs by Susie Cushner
Recipe reprinted by permission.
This page created November 2003
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