Wild Rice with Cranberries & Pecans

70 mins (prep 30, cooking 40)
16 ingredients
8 servings
I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.

Categories:  side-dish , vegan , pasta,-rice-and-grains , weeknight , midwestern-u.s. , rice , north-american , american , <-4-hours , vegetarian , time-to-make ,
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Serving Size (144.0 g)
Servings 8
Amount per Serving
Calories 140.15 Calories from Fat 52.74
% Daily Value *
Total Fat 5.86g 72.17%
Saturated Fat 0.8g 32.04%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 354.84mg 118.28%
Total Carbohydrate 21.25g 56.67%
Dietary Fiber 1.58 g 50.49%
Sugars 8.2 g %
Protein 2.22g 35.48%
Vitamin A 112.35IU% Vitamin C 0.02mg%
Calcium 6.21mg% Iron 0.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, cloves garlic, stalks celery, large carrot, minced fresh sage, fresh thyme, minced parsley, chopped pecans