I love Thanksgiving week. The food, the smells, the laughter…Thanksgiving week is a food blogger’s dream. So let’s talk side dishes. What are you doing? May I humbly suggest this rice plus these brussels sprouts? I know this might sound sacrilegious to some, but………. I’m not the biggest mashed potato fan.
I know, right?
That’s probably just because I hate making them so much. I really do. In terms of starch, I like sweet potatoes loaded with enough maple syrup, brown sugar and marshmallows to give you an emergency dental appointment. I also really like rice. Pretty rice, that is.
And folks, this is some pretty rice. I don’t know about you, but I could use some more wild rice in my life. It’s just so pretty! And chewy!
Wild rice > brown rice >> white rice
Guess what? I like my rice like I like my sweet potatoes AND brussels sprouts—-with ample brown sugar. Are you shocked or not really?
I knew it.
Brown sugar is what makes this rice dish really POP! It adds that bit of unexpected sweetness that pairs perfectly with the crunchy pecans and dried cranberries. I made so much of this rice that I ate it for lunch for three days straight, and I couldn’t have been happier.
Wild Rice with Caramelized Shallots, Cranberries and Pecans
inspired by Martha
2 cups wild rice
4 cups water
1 tsp salt
3/4 cup pecans, roughly chopped
2 shallots, thinly sliced
3/4 cup dried cranberries + 3 cups boiling water
2 tbsp olive oil
2 tbsp brown sugar
Combine the rice, water and salt in a large pot and bring to a boil. Cover, reduce heat to a simmer and cook for about an hour or until all the water has been absorbed.
Meanwhile, preheat oven to 350 and place pecans on a tin foil-covered sheet tray. Toast for five minutes, until fragrant and toasty (but watch so you don’t burn them!). Combine dried cranberries and boiling water and let plump for 10 minutes. Drain water.
Heat olive oil over medium high heat and add thinly sliced shallots. Saute for 10 minutes over medium low heat and then add brown sugar and continue sauteing for another three minutes, stirring constantly.
After rice has cooked, fluff with a fork and remove from heat. Add shallots, cranberries and toasted pecans. Season with salt to taste and serve.