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Cranberry Pecan Wild Rice Pilaf with Fresh Orange Zest

Cranberry pecan wild rice pilaf combines tender, split wild rice with toasted pecans, dried cranberries, and fresh orange zest. Simmered in chicken broth and finished in a skillet, it makes a bright, savory side dish with a mix of chewy and crunchy textures.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice
  • 3 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 0.5 yellow onion medium, finely chopped
  • 1 celery rib, finely chopped
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.5 cup dried cranberries
  • 0.5 cup pecans chopped
  • 1 tablespoon orange zest fresh, finely grated

Equipment

  • 1 3-quart saucepan
  • 1 10-inch skillet

Method
 

  1. Rinse the wild rice under cold water and drain it.
  2. Combine the wild rice and chicken broth in a 3-quart saucepan and bring to a boil over high heat.
  3. Cover and reduce the heat to low.
  4. Simmer for 45 to 60 minutes, until the grains have split and are tender.
  5. Drain any remaining broth.
  6. Toast the pecans in a dry 10-inch skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  7. Transfer the toasted pecans to a plate.
  8. Melt the butter in the same skillet over medium heat.
  9. Add the onion, celery, salt, and pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  10. Stir in the cooked wild rice, dried cranberries, toasted pecans, and orange zest.
  11. Cook for 2 to 3 minutes, until warmed through.

Notes

Toast the pecans until fragrant and watch closely so they do not burn. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly for up to 2 months. For a vegetarian variation, replace the chicken broth with vegetable broth.