Wild Rice Pilaf with Pecans and Dried Cranberries

By LaLaCooks

From Season 4: Maple-Glazed Pork Roast

Why this recipe works:
Sometimes wild rice turns out undercooked and difficult to chew, other times the rice is overcooked and gluey. We wanted to figure out how to turn out properly cooked wild rice every time. Through trial and error, we learned to simmer the rice slowly in plenty of liquid, making sure to stop the cooking process at just the right moment by checking it for doneness every couple of minutes past the 35-minute mark. For a simmering liquid, we used chicken broth—its mild yet rich profile tempered the rice’s muddy flavor to a pleasant earthiness and affirmed its subdued nuttiness. To further tame the strong flavor of the wild rice, we added some white rice to the mixture, then added onions, carrots, dried cranberries, and toasted pecans for a winning pilaf.

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.

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.

Ingredients

• 1 3/4 cups low-sodium chicken broth
• 2 bay leaves
• 8 sprigs fresh thyme , divided into 2 bundles, each tied together with kitchen twine
• 1 cup wild rice , rinsed well and picked over
• 1 1/2 cups long grain white rice
• 3 tablespoons unsalted butter
• 1 medium onion , chopped fine (about 1 1/4 cups)
• 1 large carrot , chopped fine (about 1 cup)
• Table salt
• 3/4 cup dried cranberries , sweetened or unsweetened
• 3/4 cup pecans , toasted in small dry skillet over medium heat unitl fragrant and lightly browned, about 6 minutes, then chopped coarse
• 1 1/2 tablespoons minced fresh parsley leaves
• Ground black pepper

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

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.

TECHNIQUE
WILD RICE—GETTING THE TEXTURE RIGHT
Perfectly cooked wild rice is chewy but tender, the individual grains plumped but intact.


Undercooked wild rice is tough and hard to chew.


Overcooked wild rice bursts, revealing the pasty starch concealed beneath the glossy coat.