Description

This Wild Rice for Thanksgiving recipe features a hearty blend of wild rice cooked to tender perfection and combined with sautéed leeks, celery, and crisp apples. Infused with fresh herbs and enhanced by the sweetness of dried cranberries, golden raisins, and the crunch of toasted pecans, this dish offers a delightful balance of earthy, sweet, and savory flavors. Perfect as a festive side dish for your holiday feast or any comforting meal.

Ingredients

Scale

Rice

2 cups wild rice blend
3 ½ cups low sodium chicken or vegetable broth

Vegetables & Fruits

2 cups sliced leeks (about 3 small leeks), white and light green parts only
1 ½ cups chopped celery (about 5 celery ribs)
1 ½ cups diced Granny Smith or Honeycrisp apple (about 1 apple)
1 ½ tablespoons minced garlic (about 5 garlic cloves)

Herbs & Seasonings

1 teaspoon minced fresh sage, stems removed
1 teaspoon minced fresh rosemary, stems removed
1 teaspoon minced fresh thyme, stems removed
½ teaspoon kosher salt
¼ teaspoon black pepper

Additional Mix-Ins & Garnish

2 tablespoons olive oil
¾ cup dried cranberries
¾ cup golden raisins
¾ cup toasted chopped pecans, plus additional for topping

Cook Mode Prevent your screen from going dark

Instructions

Cook the wild rice blend: Rinse the wild rice blend thoroughly in a fine mesh sieve under cold running water. In a large saucepan, combine the rinsed rice with 3 ½ cups of low sodium chicken or vegetable broth. Bring the mixture to a boil over medium heat, then cover with a tight-fitting lid. Reduce the heat to low and let it simmer gently for 45 minutes, or follow the cooking time indicated on the rice package. After cooking, remove the pot from heat and let the rice sit, covered, for an additional 10 minutes to absorb any remaining liquid. Fluff the rice gently with a fork to separate the grains before proceeding.
Sauté the vegetables and apple: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of sliced leeks, 1 ½ cups chopped celery, and 1 ½ cups diced apple. Cook the mixture for 6 to 7 minutes, stirring occasionally, until the leeks soften and the vegetables are tender but still retain a slight crunch. Be careful to stir frequently to prevent burning and ensure even cooking.
Add garlic and herbs: Add 1 ½ tablespoons minced garlic to the skillet with the sautéed vegetables. Then season the mixture with 1 teaspoon each of minced fresh sage, rosemary, and thyme, along with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir everything together well and cook for another minute to release the flavors of the garlic and herbs without browning the garlic too much.
Combine rice with sautéed mixture and dried fruits: Turn off the heat beneath the skillet. Add the cooked wild rice to the skillet, followed by ¾ cup dried cranberries, ¾ cup golden raisins, and ¾ cup toasted chopped pecans. Gently stir to combine all ingredients evenly, ensuring the dried fruits and pecans are well distributed throughout the rice and vegetable mixture.
Serve warm with garnish: Transfer the wild rice mixture to a serving dish and serve warm. For extra texture and a nutty finish, sprinkle additional toasted chopped pecans on top as a garnish just before serving. This wild rice dish pairs wonderfully as an autumn or holiday side.

Notes

Rinsing the wild rice blend helps remove any dust or impurities and improves texture.
Cook the rice gently on low heat to avoid burning and to ensure even cooking.
Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until fragrant.
This dish can be made vegetarian by using vegetable broth instead of chicken broth.
Leftovers can be refrigerated for up to 4 days and reheated gently on the stovetop or in the microwave.