Red Meat Allergy Friendly Classic Wild Rice Pilaf with Cranberries
Total time1 hr 20 min
Prep time15 min
Cook time1 hr
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Learn more →Ingredients
6 servings
- 1 ½ cups wild rice blend
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh thyme leaves (optional)
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Instructions
- 1
Rinse the wild rice blend in a fine-mesh strainer under cold running water until the water runs clear, then set aside to drain.
- 2
Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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