Ingredients
Scale
- 1 ½ cups wild rice blend, rinsed
- 3-4 cups water, as needed
- ¼ cup butter
- 1 small onion, minced
- 1 carrot, minced
- ¼ teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- ½ cup fresh cranberries, minced (can use dried)
- ½ cup pecans, chopped
- ¼ cup parsley, minced
Instructions
- Set a skillet over medium heat.
- Add the rice to the hot skillet and toast it, stirring occasionally, for about 5 minutes.
- Transfer the toasted rice to a saucepan and add 3-4 cups of water. Bring to a boil, then reduce to low heat and cover, cooking until tender for about 12 minutes.
- While the rice cooks, add butter to another skillet over medium heat. Once hot, incorporate the minced onions and carrots, cooking for 4-6 minutes until soft and the onions are golden.
- Combine the cooked rice with the sautéed onions and carrots, seasoning with salt and pepper to taste.
- Mix in the minced cranberries, chopped pecans, and parsley.
Notes
For a more intense flavor, toast the pecans lightly before adding them.
This dish can be prepared ahead of time and reheated for convenience.
Add cooked chicken or turkey for a heartier meal.
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 2g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.