Recipe: Wild Rice Pilaf with Squash Pecans and Cranberries
Ingredients
- 1 cup wild rice
- 4 cups water
- 1 teaspoon kosher salt, divided, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch pieces (about 7 cups)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 1 teaspoon chopped fresh thyme leaves
- 2/3 cup dried cranberries
- 1/2 cup pecans, toasted and coarsely chopped
- 1/4 cup loosely packed chopped fresh parsley leaves
Instructions
Recipe: Wild Rice Pilaf with Squash, Pecans, and Cranberries serves 8 original recipe by The Kitchn.
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