Wild Rice Pilaf with Cranberries and Pecans

Serves 8 • Cooking Time 1 to 2 hours on High • Slow Cooker Size 5½ to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: For a healthy, hands-off side dish that could feed a crowd, we chose wild rice because it is higher in protein than most other whole grains and is a good source of fiber, vitamins, and minerals. Since wild rice can easily go from tough to pasty, it was crucial to find the ratio of liquid to rice that would give our slow-cooker wild rice pilaf the right texture. After several tests, we found that 2½ cups chicken broth to 1½ cups wild rice produced rice that was evenly cooked, not wet or mushy. In pinning down the Cooking Time for our wild rice recipe, we also discovered that heating the broth improved the texture of the rice and resulted in evenly cooked grains. To keep this dish simple yet flavorful, we stirred in dried cranberries, which plumped nicely as the rice cooked, and their sweetness provided a good counterpoint to the nutty rice. A handful of toasted pecans and a sprinkling of fresh parsley added texture and color without much fuss, so this dish could go from slow cooker to table in no time. Do not use quick-cooking or presteamed wild rice in this recipe; you may need to read the ingredient list on the package carefully to determine if the wild rice is presteamed. To make this dish vegetarian, substitute vegetable broth for the chicken broth. See the sidebar that follows the recipe.

2½

cups chicken broth

1

onion, chopped fine

1

tablespoon extra-virgin olive oil

1½

teaspoons minced fresh thyme or ¼ teaspoon dried

1½

cups wild rice, picked over and rinsed

⅔

cup dried cranberries

Salt and pepper

2

bay leaves

½

cup pecans, toasted and chopped coarse

2

tablespoons minced fresh parsley

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave broth in bowl until steaming, about 3 minutes. In separate bowl, microwave onion, oil, and thyme, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in hot broth, rice, cranberries, ½ teaspoon salt, and bay leaves. Gently press 16 by 12-inch sheet of parchment paper onto surface of water, folding down edges as needed. Cover and cook until rice is tender and all broth is absorbed, 1 to 2 hours on high.

2. Discard parchment and bay leaves. Fluff rice with fork, then gently fold in pecans and parsley. Season with salt and pepper to taste. Serve.

Per serving:
Cal 220
Fat 7g
Sat Fat 0.5g
Chol 0mg
Carb 35g
Protein 6g
Fiber 3g
Sodium 310mg