Hearth Baked Nutty Wild Rice (Printable Version)

Wholesome hearth-baked wild rice with nuts and cranberries, offering a fragrant and festive side dish.

# Ingredient List:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 1/2 cup long-grain brown rice, rinsed

→ Liquids

03 - 3 cups low-sodium vegetable broth
04 - 1 tablespoon olive oil

→ Dried Fruit & Nuts

05 - 2/3 cup dried cranberries
06 - 1/2 cup pecans, coarsely chopped
07 - 1/2 cup slivered almonds

→ Aromatics & Herbs

08 - 1 small yellow onion, finely chopped
09 - 2 celery stalks, finely diced
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and celery and sauté for 4 to 5 minutes until softened. Add garlic and thyme and cook for 1 more minute.
03 - Stir in wild rice and brown rice and toast for 2 minutes. Pour in vegetable broth along with salt and pepper, then bring to a boil.
04 - Cover the skillet or Dutch oven tightly and bake in the preheated oven for 45 minutes.
05 - Remove from oven and gently fold in dried cranberries, pecans, and almonds. Re-cover and bake for another 15 minutes until the rice is tender and liquid is absorbed.
06 - Let the dish rest for 5 minutes. Fluff the rice with a fork, stir in chopped parsley, and garnish with additional nuts and herbs if desired. Serve warm.

# Expert Advice:

01 -
  • The nuts toast as the rice cooks, so you get that deep, buttery richness without extra work.
  • Cranberries add a tart pop that keeps the whole dish from feeling heavy, even with all those grains.
  • It actually improves if you make it ahead and reheat it gently, so it's perfect for dinner party stress.
02 -
  • Don't skip the toasting step for the rice—it sounds like extra work but it's the difference between a side dish and something people will actually crave.
  • Add cranberries, pecans, and almonds only in the last 15 minutes or they'll turn too soft and lose their texture and personality.
  • If your liquid absorbs before the rice is tender, add a splash more broth and give it another 5 minutes; every rice batch absorbs slightly differently.
03 -
  • An oven-safe Dutch oven with a tight-fitting lid creates a seal that steams the rice perfectly and looks beautiful at the table when you bring it out.
  • If you're cooking for a crowd, this recipe doubles without fussing, and the extra time in the oven just means deeper flavor.

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