A delightful and flavorful rice pilaf featuring cranberries, pecans, and a hint of orange zest.
Combine the wild rice and brown rice in a saucepan with water. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender.
Use a mix of wild and brown rice for a balance of textures and flavors.
Melt the butter in a skillet over medium heat. Add the chopped onion and brown sugar, cooking until the onions are soft and caramelized.
Stir occasionally to prevent the onions from burning.
Stir in the dried cranberries and cook on low heat until they plump up.
Cover the skillet to help the cranberries absorb moisture.
Combine the cooked rice, onion mixture, and toasted pecans in a mixing bowl. Add the orange zest and season with salt and pepper to taste.
Gently fold the ingredients to maintain the texture of the rice.
Serve the pilaf warm as a side dish or a light main course.
Garnish with additional orange zest or fresh herbs for a vibrant presentation.
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