Recipe prepared by Simon Stevenson, University of Massachusetts 

A good wild rice recipe goes with so many different entrees. This pecan and dried blueberry wild rice recipe makes a side dish you cannot resist.

Wild Rice with Toasted Pecans, Dried Fruit and Apples

Serves: 4 Servings

  • 2 tablespoons pecan oil, butter or olive oil
  • ½ cup chopped Vidalia onion
  • ½ cup chopped celery
  • 1 cup wild rice blend
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup low sodium chicken broth
  • ½ cup water
  • ½ cup dried blueberries or cranberries
  • 1 cup toasted, chopped pecans
  • ½ cup chopped apple, such as Gala or Fuji
  • Chopped parsley for garnish, if desired
  1. Heat the pecan oil in a medium saucepan. Sauté the onion and celery for 2 to 3 minutes until softened. Add the rice and toast for about 1 minute. Season with salt and pepper.
  2. Add the chicken stock and water. Bring to a boil, reduce the heat and simmer for 15 minutes, or as per package directions.
  3. When rice is done, stir in the dried blueberries, cover and let stand for another 5 minutes.
  4. When ready to serve, stir in the chopped pecans and chopped apples.
  5. Garnish with chopped parsley if desired and serve!
  6. Makes 4 servings