Wild rice and long-grain rice simmer in savory broth until tender, then get folded together with buttery sautéed onion, celery, and mushrooms for a deeply savory base. Fresh thyme, sage, and rosemary bring that classic herby holiday aroma, while dried cranberries and toasted pecans add pops of sweetness and crunch in every bite. A quick stint in the oven crisps up the top while keeping everything underneath moist and cohesive, so it holds together beautifully when served straight from the skillet. It's hearty enough to serve as a main dish and versatile enough to sit alongside a holiday spread. This one's a genuinely solid pick for a gluten free table, no matter the season.
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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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