Low Iodine Cilantro-Lime Wild Rice Pilaf with Cranberries
Total time1 hr 10 min
Prep time10 min
Cook time55 min
5.0(22)
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Learn more →Ingredients
4 servings
- 1 cup wild rice, rinsed
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 2 ½ cups low-sodium chicken broth
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp black pepper
- ½ cup dried cranberries, unsweetened juice or lightly sweetened with fruit juice
- ½ cup raw pecans, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- ¼ tsp ground turmeric
Instructions
- 1
Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed wild rice and stir to coat, toasting for 2 minutes until the grains smell nutty.
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