Jeweled Wild Rice with Pecans and Cranberries
Is this not the prettiest dish? This Jeweled Wild Rice with Pecans and Cranberries is almost too pretty to eat—but I promise, every bite is worth it.
The savory rice, the crunchy pecans, the tart apples and the salty parmesan are all the perfect balance of flavor. This Jeweled Wild Rice dish works perfectly as a side for a dinner, a stuffing for a holiday meal or a quick and easy weeknight dinner all on its own!
Plus, it’s totally flexible!
Don’t have pecans? No problem, any crunchy nut or seed will work well!
Wanna make it vegan? Just drop the Parm and use veggie broth!
Out of sage? Any combination of Italian herbs would be delicious!
Wild rice is one of my favorite ingredients to have on hand in the pantry because it’s delicious.
It comes together in just a few simple steps—boil the rice, toast the pecans, and mix together. Voila! A dish worthy of the holidays on any ol’ weeknight—and easy enough for the holidays to let you focus on the important stuff!
A totally fancy side dish for any holiday dinner, but also a perfectly acceptable easy weeknight dinner all on its own!
- 1 cup wild rice
- 1 cup broth
- 1/2 cup water
- 1/8 teaspoon salt
- 1/4 cup pecans
- 1/4 cup dried cranberries
- 1 small green apple cut into small matchsticks
- 1 tablespoon olive oil
- 1/2 teaspoon dried sage
- 2 tablespoons grated Parmesan
In a medium saucepan, boil the broth, water and salt. Add in the wild rice, cover and let cook for 20 minutes.
Chop the pecans into small pieces and toast in a 350º F oven for 10 minutes or until golden brown.
When all the water has been cooked out of the rice, place the rice in a large bowl and let cool in the fridge for 10 minutes.
Add in the toasted pecans, cranberries, olive oil, sage, green apple and Parmesan.