Wild Rice with Dried Cranberries and Pecans
Active Time: 10 minutes | Total Time: 50 minutes | Serves Serves 4 | Vegan | Gluten Free
- ½ of a yellow onion, chopped
- 2 tablespoons unsalted butter or extra virgin olive oil
- ½ teaspoon kosher salt
- 1/2 cup dried cranberries
- 1 cup wild rice blend (we used Lundberg Jubilee Blend)
- 1¾ cups water
- 1/3 cup pecans
- 1/4 cup chopped fresh flat-leaf parsley
First chop the onion: Cut off the stem end and stand the onion on its flat side. Cut in half through the hairy root end. Peel. Lay one half flat on the cutting board and slice toward the center (think, rays of the sun) at ¼-inch intervals to just near but not through the root end. Change blade direction and slice crosswise- the pieces will fall away as you slice. Chop into smaller pieces if you like. Save the other half for another use.
Place a medium saucepan on the stove and turn the heat on to medium. Add the butter. Once it melts, add the chopped onion and salt. Cook, stirring, until the onion is softened, 5 to 6 minutes. Stir in the cranberries and rice to coat. Add the water and bring to a boil. Now lower the heat to low, cover, and simmer gently until the rice is tender and the water is absorbed, about 40 minutes. Remove from heat (leave the lid on) and let stand for 5 minutes.
Meanwhile, heat the oven (with the oven rack in the middle) to 375°F. Place the pecans on a sheet pan and bake until toasted, about 10 minutes. Once cool, chop into small pieces. Chop the parsley, too. Then stir both into the cooked rice.
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