Ingredients
Scale
- 1 cup quick-cooking wild rice blend, about 6 ounces, rinsed and drained
- 1 3/4 cups low sodium chicken broth, or vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced, about 3/4 cup
- 2 celery ribs, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 3/4 teaspoon fine sea salt, divided
- 1/4 teaspoon black pepper
- 1/2 cup pecan halves, toasted and roughly chopped
- 1/2 cup dried cranberries
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 2 tablespoons chopped fresh parsley
Instructions
- Toast the pecans in a dry large skillet over medium heat for about 3 minutes, stirring twice, until fragrant. Tip onto a plate.
- Melt the butter with the olive oil in the same pan. Cook the onion, celery and a pinch of the salt for about 4 minutes, until soft and sweet smelling.
- Stir in the garlic, thyme and sage and cook 30 seconds, until fragrant.
- Add the drained rice blend and stir for 1 full minute, coating every grain in the butter and toasting it lightly.
- Pour in the broth, add 1/2 teaspoon of the salt and the pepper, and bring to a boil. Cover, reduce the heat to low, and simmer 12 to 15 minutes, until the grains are tender and the liquid is absorbed.
- Remove from the heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork, lifting and turning so the grains stay whole.
- Fold in the cranberries, toasted pecans, orange zest, orange juice and parsley, gently, twice around the pan.
- Taste, finish with the remaining salt if needed, and serve warm from the skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 3
- Calories: 265
- Sugar: 9
- Sodium: 310
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 6
- Cholesterol: 5