Pecan Wild Rice

A hearty, nutty, and colorful side dish, Pecan Wild Rice combines earthy wild rice with crunchy toasted pecans, sweet pomegranate arils, and fragrant fresh thyme. Perfect for both casual weeknight dinners and elegant holiday spreads, it’s a dish that’s as beautiful on the table as it is delicious.

Why You’ll Love This Recipe

This side dish offers a wonderful mix of textures and flavors—chewy wild rice, crisp nuts, juicy pomegranate, and savory aromatics. It’s naturally gluten-free, nutrient-rich, and can be made ahead, making it ideal for entertaining. The combination of sweet and savory elements pairs well with roasted meats, poultry, or plant-based mains, making it versatile for any menu.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup uncooked wild rice (yields about 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

Directions

1. Cook wild rice: Rinse under cold water. Bring 3–4 cups of water (or broth) to a boil per 1 cup of rice. Add rice, reduce to a simmer, cover, and cook 45–50 minutes until tender and grains split. Drain excess water and fluff with a fork.

2. Toast pecans: Preheat oven to 375°F (190°C) and toast pecans for 5 minutes.

3. Cook vegetables: In a large skillet, sauté onions and garlic in olive oil over medium heat for 5 minutes.

4. Assemble: Add cooked rice and salt to skillet, stirring until heated through. Stir in toasted pecans, then top with pomegranate arils and fresh thyme. Season with extra salt and pepper if desired.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour 10 minutes
Calories: 297 kcal per serving

Variations

• Substitute walnuts or almonds for pecans.

• Add dried cranberries for extra sweetness.

• Stir in chopped roasted vegetables for a heartier side.

• Use vegetable or chicken broth instead of water for richer flavor.

• Replace pomegranate with diced apples or pears in the fall.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of broth or water to keep the rice moist. This dish can also be served at room temperature as part of a salad spread.

FAQs

Can I use a wild rice blend instead of pure wild rice?

Yes, but cooking time may be shorter—check the package instructions.

Can I make this ahead of time?

Yes, prepare the rice and toast the pecans in advance, then assemble just before serving.

Is this recipe vegan?

Yes, it’s naturally vegan as written.

Can I cook the rice in broth for more flavor?

Absolutely, it will make the rice even more savory.

How do I prevent the pecans from burning?

Watch closely while toasting—5 minutes at 375°F is usually enough.

Can I freeze this dish?

Yes, but add the pomegranate and pecans after thawing to preserve their texture.

What proteins pair well with this side dish?

It pairs beautifully with roasted chicken, turkey, salmon, or tofu.

Can I add cheese?

Yes, crumbled feta or goat cheese would add a creamy tang.

How can I make it more festive?

Add orange zest or a splash of citrus juice before serving.

Can I serve this cold?

Yes, it works well as a chilled grain salad for lunch or picnics.

Conclusion

Pecan Wild Rice is a versatile, vibrant, and nutrient-rich side dish that’s perfect for both everyday meals and special occasions. With its blend of nutty, sweet, and savory flavors, it’s a recipe that not only tastes amazing but also brings a beautiful pop of color to your table.

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