Lunch: Wild-Rice Pilaf with Cranberries and Pecans

Wild rice marries with pecans and dried cranberries in an updated pilaf.

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Wild-Rice Pilaf with Cranberries and Pecans

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

2 tbsp. extra-virgin olive oil
1 shallot
1 c. wild rice
3 c. homemade or store-bought low-sodium chicken stock
1/2 c. pecans
1/4 c. dried cranberries
1/4 c. golden raisins
2 tbsp. chopped fresh flat-leaf parsley
Coarse salt
Freshly ground pepper

Instructions

Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
While rice cooks, preheat oven to 400 degrees F. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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