Side Items

Wild Rice Pilaf with Cranberries and Pecans takes 15 minutes to prepare.

Wild Rice Pilaf with Cranberries and Pecans takes 40 minutes to cook.

Wild Rice Pilaf with Cranberries and Pecans makes 16 servings.

The ingredients for Wild Rice Pilaf with Cranberries and Pecans are:

4 cup Wild, White, & Brown Rice Blend (dry)
8 cup Low Sodium Chicken Stock
1 cup Dried Cranberries
1 cup Pecans, coarsely chopped
5 large Shallots, minced
2 whole Bay Leaves
1 tsp black pepper
2 Tbs Canola Oil
2 Tbs fresh Basil, chopped
2 Tbs Parsley, dried

Here is how you make Wild Rice Pilaf with Cranberries and Pecans:

- Preheat an oven to 375?F. - Melt butter in a 4 qt. oven-proof stockpot over medium heat. - Add the oil and shallots. Saut? until the onions are translucent, about 2 minutes. -Add the rice and stir until the grains are well coated. - Add the stock, cranberries, bay leaf, thyme, and pepper. - Bring to a simmer, stir and cover. - Bake in the oven until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.- Remove from the oven. - Remove and discard the bay leaf. - Sprinkle the pecans, basil and parsley over the top. Serving Size: makes 16 one-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user CEIRDE.

The nutritional information for Wild Rice Pilaf with Cranberries and Pecans is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 222.2

• Total Fat: 8.4 g
• Cholesterol: 4.9 mg
• Sodium: 309.1 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 2.2 g
• Protein: 4.8 g