Wild Rice Pilaf with Pecans and Dried Cranberries

Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.

A cookbook recipe exclusively for ATK Essential members from The How Can It Be Gluten-Free Cookbook

YIELD 6 to 8

TIME 1½ hours

The How Can It Be Gluten-Free CookbookA cookbook recipe exclusively for ATK Essential members from The How Can It Be Gluten-Free Cookbook

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - Fine-Mesh Strainers
Key Equipment - Large Saucepans
Key Equipment - Silicone Spatulas

Before You Begin

*

Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender.

Instructions

1.

Bring chicken broth, 1/4 cup water, bay leaves, and 1 bundle thyme to boil in medium saucepan over medium-high heat. Add wild rice, cover, and reduce heat to low; simmer until rice is plump and tender and has absorbed most liquid, 35 to 45 minutes. Drain rice in mesh strainer to remove excess liquid. Return rice to now-empty saucepan; cover to keep warm and set aside.

2.

While wild rice is cooking, place white rice in medium bowl and cover with 2 inches water; gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat about 5 times, until water runs almost clear. Drain rice in mesh strainer.

3.

Heat butter in medium saucepan over medium-high heat until foam subsides, about 2 minutes. Add onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes. Add rinsed white rice and stir to coat grains with butter; cook, stirring frequently, until grains begin to turn translucent, about 3 minutes. Meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave. Add boiling water and second thyme bundle to rice; return to boil, then reduce heat to low, sprinkle cranberries evenly over rice, and cover. Simmer until all liquid is absorbed, 16 to 18 minutes. Off heat, fluff rice with fork.

4.

Combine wild rice, white rice mixture, pecans, and parsley in large bowl; toss with rubber spatula. Adjust seasonings with salt and pepper to taste; serve immediately.

Test Kitchen Techniques

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