If you’re looking for a special rice for the holidays, this wild rice pilaf is a perfect accompaniment to roasted duck, Cornish hen, roasted chicken or Thanksgiving turkey. This is my go-to-holiday rice dish when rice is on the menu. This is easy to make, travels well, great make-ahead dish and perfect for potluck parties. This rice is just plain delicious with so many flavors and textures!
HERE’S HOW I MADE IT
Start by toasting chopped pecans in a dry skillet over medium heat and sauté until toasted and fragrant, about 5 minutes. Swirl the pecans in the skillet or toss so the pieces don’t burn. Set aside in a single layer to cool.
Bring a pot of water to a rolling boil and blanche the onions for a minute. Transfer them to a bowl with ice water to stop the cooking process. Peel the skin and set aside. The onion skin comes off quickly and you’re left with beautiful pearl onions.
Note: If you can’t find pearl onions, substitute with 1 1/2 large yellow onions, sliced.
Melt 2 Tablespoons of unsalted butter in a large heavy bottom skillet over medium heat and sauté the onions until caramelized, about 15 – 20 minutes. Set them aside. Measure the dried fruit and set aside.
In a sauce pan, combine 5 cups of chicken stock, 1 Tablespoon of fresh thyme and a bay leaf. Cover and bring to a simmer.
In the same large heavy-bottom skillet where you sautéed the onions, melt 1 Tablespoon of unsalted butter and add 1 cup wild rice. Coat the rice in butter and stirring for a few minutes and season with 1 teaspoon of kosher salt, 1/2 teaspoon black pepper. Remove the bay leaf and 4 1/2 cups of chicken stock, reserving the remaining chicken stock.
Bring the wild rice and chicken stock to a boil and reduce heat. Cover and simmer 30 minutes over low to medium heat, stirring infrequently. Add 1 1/2 cups white rice, stir well to combine, cover and simmer until both rice grains are tender, about another 15 -20 minutes. By this time the liquid is almost all absorbed. Taste the rice for doneness – wild rice will always have more texture and bite compared to white rice.
If your rice needs to cook a little longer, add the reserved 1/2 cup of chicken stock. Mix well, cover and cook until tender, about 5-10 minutes. My dish needed all 5 cups of chicken stock.
Stir in 1 cup each of dried apricots, dried cherries, golden raisins and 2 Tablespoons of thyme into the rice mixture. Cover and simmer for about 3 minutes.
Add reserved 3 Tablespoons of unsalted butter and stir until it’s melted and distributed throughout the rice. Taste and reseason, if needed. Stir in the caramelized pearl onions and toasted pecans.
Transfer to a casserole dish and keep warm in the oven until ready to serve. Fluff with a fork just before serving and garnish with fresh sprigs of thyme and extra toasted pecans.
If making ahead, cover well before refrigerating. Remove from refrigerator an hour before you serve it. Preheat oven to 350°F and position oven rack in the center. Bake for 25-30 minutes until heated through. Fluff with fork before serving.
This wild rice side is exceptional. It has so many flavors and textures making it a perfect side with any roasted bird such as chicken, duck, Cornish game hens and our beloved turkey. I love to serve it with my Cornish Game Hens with Lemon, Garlic, Rosemary & Thyme. This beautiful dish has graced our holiday table many years.
Enjoy!
This recipe is adapted from an old magazine clipped recipe.
Wild Rice Pilaf with Pearl Onions, Cranberries & Apricots
A hearty and delicious rice side dish that's perfect for any holiday meal. Pairs nicely with turkey, duck, chicken or Cornish hens.
Ingredients
- 1 cup toasted pecans, coarsely chopped
- 1 bag fresh pearl onions, blanched & peeled substitute with frozen pearl onions or 2 large yellow onions, sliced
- 6 Tablespoons unsalted butter, divided prefer Plugra or Kerrygold brands
- 5 cups chicken stock, divided
- 3 Tablespoons chopped fresh thyme, divided
- 1 large bay leaf
- 1 cup wild rice
- 1 teaspoon kosher salt prefer Diamond brand
- black pepper to taste
- 1 ½ cups long grain white rice
- 1 cup dried cranberries can also use Bing cherries
- 1 cup dried apricots, coarsely chopped
- 1 cup golden raisins
- garnish with thyme sprigs
Instructions
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Add chopped pecans to a dry skillet and sauté over medium-low heat. Constantly toss or stir the pecan pieces until they are toasted and fragrant. Remove from heat and set aside in a single layer to cool.
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Blanche the fresh pearl onions in a pot of boiling water for a minute. Transfer to ice water to shock and stop the cooking. Peel and set aside.
If using frozen, you can skip this step just allow extra cooking time to caramelize the onions.
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Melt 2 Tablespoons of unsalted butter in a large heavy bottom skillet over medium heat and sauté the pearl onions until golden brown, about 15-20 minutes. Set aside.
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In a saucepan, combine 5 cups of chicken stock, 1 Tablespoon of thyme and 1 large bay leaf. Cover and bring to a simmer.
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In the same skillet where you sautéed the onions, melt 1 Tablespoon of unsalted butter and add 1 cup wild rice. Stir to evenly coat the rice with butter. Season with 1 teaspoon of kosher salt and 1/2 teaspoon black pepper and stir well to combine.
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Remove the bay leaf and add 4½ cups of chicken stock to the wild rice. Bring the wild rice and chicken stock to a boil and reduce heat. Cover and simmer 30 minutes over low to medium heat, stirring infrequently.
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Add 1½ cups white rice, stir well to combine, cover and simmer until both rice grains are tender, about another 15 -20 minutes. By this time the liquid is almost all absorbed. Taste the rice for doneness. If needed add reserved ½ cup chicken stock and cook until tender, 5-8 minutes.
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Add dried cranberries, apricots, golden raisins and remaining 2 Tablespoons chopped fresh thyme. Mix well, cover and simmer for 3 minutes.
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Add reserved 3 Tablespoons of unsalted butter and stir until it’s melted and distributed throughout the rice. Taste and reseason to taste, as needed. Stir in the caramelized pearl onions and toasted pecans.
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Transfer to a casserole dish, cover and keep warm in the oven until ready to serve. Fluff with a fork just before serving and garnish with fresh sprigs of thyme and extra toasted pecans.
If covering with foil, lightly butter the foil and cover buttered side down.
Recipe Notes
Bake in a small paella pan for a nice presentation.
If Making Ahead:
If making ahead, allow to come to room temperature before covering and refrigerating. Set out an hour before serving so it has time to come to room temperature. Lightly butter your foil and cover buttered side down. Bake at 350°F for 25-30 minutes until heated through. Fluff with fork before serving.
