Wild Rice For Thanksgiving

Thanksgiving wild rice in a skillet with a serving spoon.

Serving wild rice for Thanksgiving is one of my favorite ways to balance the meal! It’s made with a nutty wild rice blend, broth, classic vegetables and herbs, and a final sprinkle of rich, buttery pecans. Suitable for the holidays or simple dinners during the colder seasons!

Course Side Dish

Cuisine American

Diet Gluten Free, Kosher, Vegetarian

Prep Time 25

Cook Time 52

Total Time 1 17

Servings servings

Calories 368kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

2 cups wild rice blend
3 ½ cups low sodium chicken or vegetable broth
2 tablespoons olive oil
2 cups sliced leeks (about 3 small leeks), white and light green parts only
1 ½ cups chopped celery (about 5 celery ribs)
1 ½ cups diced granny smith or honeycrisp apple (about 1 apple)
1 ½ tablespoons minced garlic (about 5 garlic cloves)
1 teaspoon minced fresh sage, stems removed
1 teaspoon minced fresh rosemary, stems removed
1 tesapoon minced fresh thyme, stems removed
½ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup dried cranberries
¾ cup golden raisins
¾ cup toasted chopped pecans

Instructions

Cook the wild rice blend: Rinse rice in a fine mesh sieve. Combine rice and broth in a large saucepan. Bring to a boil over medium heat. Cover with a tight-fitting lid.
Reduce heat to low and simmer for 45 minutes (or amount of time designated on the back of your rice bag.) Remove from heat. Let rice stand for 10 minutes before fluffing with a fork.
In a large skillet, heat olive oil over medium heat. Add leeks, celery, and apple. Cook 6 to 7 minutes, until the leeks soften, stirring occasionally so nothing burns.
Add garlic and season with thyme, rosemary, sage, salt, and pepper. Stir and cook another minute.
Turn off the heat. Add cooked rice, dried cranberries, golden raisins, and pecans to the skillet. Stir to combine.
Serve rice warm topped with additional toasted pecans on top.

Notes

To toast the pecans: Preheat oven to 350 degrees F. Spread pecans out evenly on a small baking sheet. Toast for 7 to 10 minutes, or until fragrant and lightly golden brown.

Nutrition