The cold weather makes autumn the perfect time to serve wild rice. It pairs beautifully with any roast chicken or holiday main courses like roast turkey or beef tenderloin. Wild rice by itself is a little bland. This recipe adds amazing flavor, taking wild rice to a whole new level.
1 (8-ounce) package wild rice (not long-grain and wild rice mix)
32 ounces The Essential Homemade Chicken Stock, made with little or no salt, or good-quality low-salt or salt-free canned chicken stock or broth
2 large shallots, diced
1 cup pecans, toasted or, preferably, candied (usually available in the nut section near the vegetables in most supermarkets), mostly chopped in half and some left whole
1 teaspoon kosher salt
1 stick unsalted butter
3/4 cup dried cranberries, such as Craisins
Bring 3 cups of the stock to a boil in a large sauce pan or stockpot. Add the wild rice and reduce heat to a low boil with the lid on. After about 30 minutes, add the remaining stock and continue to cook until all the liquid has been absorbed, about 15 minutes longer.
In a separate large stock pot , melt 6 tablespoons of the butter over medium heat and sauté the shallots until soft, about 5 minutes. Add the cooked wild rice, pecans, and salt and mix thoroughly. Simmer at low heat, adding the remaining butter and dried cranberries. When the butter has fully melted, stir again, and serve; or will hold for gentle reheating later.