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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.

Course Side
Cuisine American
Keyword Pearl Onions, Pilaf, Rice Pilaf, Wild Rice
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings 8 servings
Author The Tiny Fairy

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

  1. 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.

  2. 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.

  3. 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.

  4. In a saucepan, combine 5 cups of chicken stock, 1 Tablespoon of thyme and 1 large bay leaf. Cover and bring to a simmer.

  5. 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.

  6. 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.

  7. 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.

  8. Add dried cranberries, apricots, golden raisins and remaining 2 Tablespoons chopped fresh thyme. Mix well, cover and simmer for 3 minutes.

  9. 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.

  10. 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.