From the roundup: 12 Easy Thanksgiving Side Dish Recipes Everyone Will Ask About
This cranberry pecan wild rice pilaf is one of those sides I started making because I needed something I could finish the day before Thanksgiving and not think about again. The rice simmers in broth for close to 50 minutes, but almost all of that is hands-off time. You really just need to stay close during the 4 minutes the pecans are toasting, because they go from golden to scorched faster than you expect.
Once the rice comes off the heat, you toss it while it is still warm with olive oil, dried cranberries, the toasted pecans, green onions, and fresh parsley. That is the whole dish. It works warm, at room temperature, or cold straight from the fridge, which matters a lot on a holiday when every burner is already claimed.
It is naturally gluten-free and dairy-free, so it tends to be the one side that works for almost everyone at the table without any special adjustments.
Why you will love this
- Almost entirely hands-off: the rice cooks unattended for 45 to 50 minutes while you work on other things.
- No oven space required, which is a real advantage on Thanksgiving when the turkey and sides are fighting for room.
- Make it up to two days ahead and it actually tastes better after a night in the fridge.
- Naturally gluten-free and dairy-free without any ingredient swaps, so it works for most guests as written.
- Travels well if you are bringing a dish to someone else’s table, since it does not need to be served hot.
Tips for success
- Check your rice blend’s package directions before you start. Blends with more white rice can be done in 30 to 35 minutes, while true wild rice blends need the full 45 to 50. Starting the timer without checking is the most common reason this dish comes out undercooked.
- Toast the pecans in a dry skillet and do not walk away. Stir them every 30 seconds or so and pull them off the heat the moment you smell that nutty shift. Let them cool on a plate before chopping, otherwise they steam and lose their crunch.
- Toss the cranberries and other mix-ins into the rice while it is still warm. The warmth helps the olive oil coat everything evenly and lets the cranberries soften just slightly so they do not feel like hard little pellets.
- Taste for salt after you add the cranberries, not before. The sweetness of the dried fruit changes the balance, and what tastes underseasoned on plain rice often tastes right once everything is combined.
What to serve alongside it
- It pairs well with roast chicken or turkey since the broth-cooked rice picks up the savory notes from the pan drippings if you spoon any over the top.
- Serve it next to a simple green salad or roasted Brussels sprouts if you want a full vegetarian plate.
- It holds its own as part of a holiday spread next to mashed potatoes, but it is not so rich that it competes with everything else on the table.
- Leftovers work well tucked into a grain bowl the next day with a fried egg on top.
Substitutions
Dried cherries or golden raisins can replace the cranberries if that is what you have on hand. Walnuts or roughly chopped sliced almonds work in place of pecans. For the broth, chicken broth swaps in for vegetable broth without changing anything about the method. If someone at your table dislikes parsley, fresh mint stirred in at the end is a surprisingly good substitute, or just leave the herb out entirely.
If you want a little more brightness, stir in a tablespoon of orange juice or a small amount of orange zest when you add the olive oil. It is not in the original recipe, but it works well with the cranberries.
Make-ahead and storage
This is genuinely one of the better make-ahead sides I know. Cook it completely up to two days before you need it, let it cool fully, then store it in a covered container in the refrigerator. Pull it out about 30 minutes before serving and stir in a small handful of fresh parsley to wake it back up. It does not need to be reheated, though if you prefer it warm, a few minutes in a skillet with a splash of broth loosens it right back up.
Leftovers keep well in the fridge for up to five days and taste good cold. I would skip freezing this one. The pecans soften considerably after thawing and the texture of the rice gets a little mushy, so it is not worth it when the fridge version holds up so well on its own.
Cranberry Pecan Wild Rice Pilaf
Ingredients
Equipment
Method
- Place the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and cook for 45 to 50 minutes. Check the package directions on your specific rice blend since some blends with more white rice cook faster, around 30 to 35 minutes. The rice is done when the grains are tender and most of the liquid is absorbed.
- While the rice cooks, toast the pecans. Place them in a small dry skillet over medium heat and cook for 3 to 4 minutes, stirring frequently. You will smell them turn nutty and see the color deepen slightly. Pull them off the heat the moment they smell toasted. They go from done to burned quickly, so stay close. Let them cool on a plate, then roughly chop them.
- Once the rice is cooked, remove the lid and let it sit off the heat for 5 minutes. Fluff it gently with a fork. Transfer the rice to a large mixing bowl while it is still warm.
- Drizzle the olive oil over the warm rice and stir to coat. Add the dried cranberries, chopped toasted pecans, green onions, and parsley. Toss everything together with a wooden spoon or large fork until evenly distributed. Season with salt and pepper, then taste and adjust. The cranberries add sweetness, so check for balance before adding more salt.
- Serve warm or at room temperature. If making ahead, let the pilaf cool completely before covering and refrigerating. Before serving, let it sit at room temperature for 20 to 30 minutes and stir in a fresh handful of parsley to brighten it up.
Notes
← Back to 12 Easy Thanksgiving Side Dish Recipes Everyone Will Ask About