Nutty wild rice and tender long-grain rice come together here with sautéed onion, celery, and earthy cremini mushrooms for a savory, deeply layered base. Fresh thyme, sage, and rosemary bring that classic holiday-table aroma, while sweet dried cranberries and toasted pecans add pops of chew and crunch in every bite. The whole thing finishes in the oven for a final bake that sets the top and crisps the edges just enough, then gets a scatter of fresh parsley before serving straight from the skillet. It's a hearty, fragrant side that holds its own next to any main dish, and it's a great fit for a dairy free spread without sacrificing that cozy, from-scratch feel.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). In a large saucepan, combine the rinsed wild rice with 2 1/2 cups of the chicken broth. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 45–50 minutes, until the wild rice grains have split open and are tender but still slightly chewy.
While the wild rice cooks, toast the pecans in a dry large oven-safe skillet or Dutch oven over medium heat, stirring frequently, for 3–4 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Transfer to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
