Wild rice and long-grain white rice simmer in savory broth until tender, then join a skillet full of caramelized onion, celery, and earthy cremini mushrooms for a deeply savory base. Fresh thyme, sage, and rosemary bring that classic holiday-stuffing aroma, while toasted pecans and dried cranberries add crunch and little bursts of sweetness in every bite. A quick turn in the oven crisps the top just enough while keeping the inside tender and hearty. This one comes together entirely in one skillet, making it an easy, fuss-free side to bring to the table. It's a naturally solid pick for an egg free spread, with no need to worry about hidden binders or glazes sneaking into the mix.
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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.
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