Warm wild rice pilaf with cranberries, pecans and goat cheese

Warm wild rice pilaf with cranberries, pecans and caprine animal cheese is a delicious combination of flavors and textures – perfect for holiday dinners or an anytime side dish!

I can't believe we're less than a week to Christmas – how did that happen?!

I swear nosotros just had Thanksgiving. The holidays e'er seem to fly past. And so again, I know these side by side two weeks with the kids dwelling volition also feel rather long… 😂

We had a lot of family time this past weekend. My in-laws were here for a visit, we went for a brusque visit to meet my husband's cousin, then my brother and his family came up for a quick visit so nosotros saw them over at my parent'southward business firm, forth with my cousin and her family unit. Makes my heart happy!

Also makes our daily dinners a scrap harder to keep up with. And then when nosotros've got so much going on and the kiddos are around all twenty-four hour period, I try to keep our meals unproblematic.

Today'due south warm wild rice pilaf with cranberries, pecans and goat cheese is a yummy style to jazz up a rice side dish without much extra attempt.

And it smells seriously delicious as it's cooking – the aromatics of the onion and garlic and the mixed rice grains with the chicken goop. You'll be excited for this to hurry up and be ready!

This easy side dish also has a great mix of flavors and textures – the tender wild rice grains mixed with sweet dried cranberries, crunchy pecans and creamy caprine animal cheeses crumbles that slightly melt into the hot rice.

Proficient eats, yous guys!👌

And you know I love some toppings, so I usually serve this with some parsley and a drizzle of balsamic vinegar – I think it adds a hit of freshness and brings out all the flavors.

It's gluten gratuitous, also, so it's swell if yous've got friends or family unit with dietary restrictions.

Notes on wild rice pilaf with cranberries:

• I similar to drizzle my rice salad with a little balsamic vinegar. Gives it a shot of sweetness and tartness. A squeeze of lemon juice would exist lovely, too, but neither are necessary.
• I also like to garnish this salad with parsley – a great addition if you have some on manus.
• I've used both pecans and walnuts before for this recipe – it'south delicious both means. Yous could also attempt substituting your favorite nut.
• I similar to lightly toast my basics in a small sauté pan over medium-low oestrus for just a few minutes to assist bring out their bang-up nutty season. It'due south not necessary simply it really does help enhance the taste.
• I've made this with ane/4 loving cup grated Parmesan cheese, in place of the goat cheese, and that was succulent too. Lots of means to make it your own!

Iii cheers for easy, festive, delicious side dishes for your holiday table!

Past the mode… I've as well got another wild rice recipe coming upward on Wednesday and then be sure to check back for it.

You tin can sign up for my free e-newsletter so you lot never miss a recipe. You'll too get my gratis eastward-cookbook with 10 healthy weeknight dinners equally a thank-y'all for subscribing. 😊

Happy holidays, friends!

XO,

Kathryn

P.S. Bank check out these other succulent wild rice recipes:

• Curried wild rice salad with raisins and pecans
• Easy wild rice sausage and kale basin
• Wild rice salad with mango and cilantro
• One pot wild rice with turkey sausage and broccoli
• Good for you flossy craven and wild rice soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• i teaspoon extra-virgin olive oil
• i/2 loving cup onion, diced small
• 2 cloves garlic, minced
• i cup wild rice, uncooked
• 2 cups low-sodium chicken or vegetable broth
• 1/iv loving cup stale cranberries
• 1/4 cup walnuts or pecans, lightly toasted
• 2 ounces caprine animal cheese, crumbled
• salt and pepper, to gustation

For serving (optional):

• Fresh chopped parsley, squeeze of lemon juice or drizzle of balsamic vinegar

Instructions

1. Rut olive oil in a large sauce pan over medium heat.
2. Add onion and sauté for 3-5 minutes, until softened. Add together garlic and sauté an boosted 30 seconds.
3. Add rice and stir to coat in the oils and onions, nigh 30 seconds.
4. Add together broth, increment estrus to high and bring to a eddy.
5. Once boiling, reduce heat to medium-low and cover. Cook 13-15 minutes, until rice is cooked. Remove from heat and let cool a few minutes.
6. Stir in dried cranberries, chopped nuts and crumbled caprine animal cheese. Season to taste with salt and pepper and serve warm. Drizzle with balsamic vinegar or a clasp of lemon juice and sprinkle with fresh chopped parsley, if desired.

Notes

Yous can use walnuts or pecans for this recipe. I like to lightly toast mine in a small saute pan for a couple of minutes over medium-low heat to help bring out their nutty flavour.

I have substituted 1/4 cup of grated Parmesan cheese for the goat cheese and that was delicious as well.

I like to drizzle my rice salad with a little balsamic vinegar. Gives information technology a shot of sweetness and tartness. A squeeze of lemon juice would be lovely, too, but neither are necessary.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 231 Total Fat: 9g Saturated Fatty: 3g Trans Fat: 0g Unsaturated Fatty: 6g Cholesterol: 24mg Sodium: 623mg Carbohydrates: 24g Fiber: 2g Carbohydrate: 11g Protein: 15g

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Source: https://www.familyfoodonthetable.com/warm-wild-rice-salad-cranberries-pecans-goat-cheese/

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