Full Recipe
Author
Alex Guarnaschelli | 2025-10-07
Description
This is a combination of textures and flavors of the holidays. The side dish is dramatic presentation-wise, and very old-school. The pecans, cranberries and wild rice are all American ingredients representative of the season. They are also a fantastic combination of tangy, sweet, nutty and earthy. Don't like wild rice? Simply omit and make with all basmati. Don't want to use nuts? Use sunflower or pumpkin seeds instead. For the wild rice, I prefer it as simple as possible: the old-fashioned boil. Wild rice kernels are heated and usually partially hulled. If the wild rice you buy is minimally processed, the cooking time will be longer. But the cooking time invested is worth it! My beginning ratio is 3 cups of water and 1 1/2 teaspoons kosher salt for every cup of rice. Fill a medium pot with cold water, bring the water to a boil over high heat on the stovetop, add the salt and submerge the rice. Lower the heat so it simmers gently.
