Martha Stewart Living (November 2009)
This wild-rice pilaf was included among the Thanksgiving recipes in this past November's issue of Martha Stewart Living -- and it's easy to see why. Sweet cranberries and golden raisins mix with crunchy, toasted pecans for a pilaf that would make a great addition to any Turkey Day table.
We'd intended to make it for our own Thanksgiving feast, but there were just too many other things we wanted to cook. So we saved the recipe for another day.
And while this rice pilaf would be terrific on a Thanksgiving menu, we think it's a delicious dish worth serving any time of year.
This dish is easy and fast enough for any midweek dinner. After you saute the shallots and slightly brown the rice, you simply boil and simmer the rice until it's ready, about 50 minutes. While it's cooking, toast the pecans. Once the rice is done, simply stir in the cranberries, nuts, raisins and parsley. The whole thing takes about an hour, but it really requires less than 10 minutes of active attention.
The cranberries and golden raisins dot the dish like gorgeous little jewels, and their sweetness is a great balance to the earthy heft of the wild rice. With the crunch from the pecans and the bright freshness from the parsley, you've got one terrific little pilaf.
So maybe we should save more Thanksgiving recipes to sample after T-Day has come and gone. Pumpkin pie, anyone?
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (1/4 cup)
- 1 cup wild rice
- 3 cups homemade or store-bought low-sodium chicken stock
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup golden raisins, coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
- While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
- Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.