Pecan Wild Rice

Pecan Wild Rice is a versatile side dish perfect for both easy weeknight dinners and holiday main courses. This recipe includes pomegranate, onion, garlic, and fresh herbs. Naturally gluten-free and dairy-free, this homemade meal is also rich in protein and fiber!

Course Side Dish

Cuisine American

Keyword pecan wild rice

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 297kcal

Author Julia

Ingredients

1 cup uncooked wild rice (2.5 cups cooked)
1 tablespoon olive oil
1 cup onion chopped
4 cloves garlic chopped
¼ teaspoon salt
½ cup pomegranate arils
½ cup pecans toasted
fresh thyme snipped

US Customary - Metric

Instructions

Cook wild rice

Rinse it under cold water, then bring 3 or 4 cups of water (or broth) to a boil for every 1 cup of rice (refer to the package instructions!). Add the rice, reduce heat to simmer, cover, and cook for 45 or 50 minutes until tender and most grains have split. Drain any excess water and fluff with a fork.

Toast pecans

Toast pecans in the preheated oven at 375 F for 5 minutes.

Cook the veggies and assemble

In a large, deep skillet, sauté chopped onions and minced garlic in olive oil over medium heat for five minutes. Add the cooked wild rice and ¼ teaspoon salt, then heat through. Stir in chopped pecans, and finish by topping with pomegranate arils and fresh thyme. Season with salt and pepper if desired.

Nutrition