Wild Rice Pilaf with Pecans and Dried Cranberries

26 comments

Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV

Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.

SERVES 6 to 8

TIME 1½ hours

has video

WHY THIS RECIPE WORKS

The flavor of wild rice can be a little overwhelming, so we had to find a way to tame it for our wild rice pilaf recipe. We chose chicken broth as a simmering liquid, because its mild yet rich flavor tempered the rice’s muddy taste to a ple...

Print