Growing up in Texas, pecans find a way to make it in just about every big winter meal. Keep that tradition alive with this festive take on a wild rice pilaf. The addition of dried cranberries brings a bright touch of flavor that pairs well with the earthiness of the pecans.


  • 1 c wild rice blend, rinsed and drained
  • ½ c dried cranberries
  • ½ c chopped pecans, toasted
  • 1 ½ c low sodium chicken broth
  • 1 c apple cider
  • ¼ c brown sugar
  • 3/4 c Texas Olive Ranch Pecan Infused Balsamic Vinegar, with ¼ separated
  • 1 tbsp Dijon mustard
  • 3 tbsp EVO
  • 1/2 large sweet onion, diced
  • 3 garlic cloves, crushed and minced
  • 1 bay leaf
  • Kosher salt
  • Crushed black pepper
  • Dried parsley, oregano, thyme to taste


Combine broth, ¼ c Texas Olive Ranch Pecan Infused Balsamic Vinegar, mustard, 1 tablespoon of the EVO, sugar, and seasoning including bay leaf to a boil in a large nonstick skillet.

Add wild rice to broth mixture and cover before reducing heat to low. Simmer rice for 45-60 minutes or until almost all of the liquid has been absorbed. Once rice is cooked, drain remaining liquid and set rice aside.

In the same pan in which the rice was cooked, add remaining 2 tablespoons EVO and heat over medium high. Add chopped onions and sauté for until slightly translucent and tender. Add garlic and sauté for another minute.

Return cooked rice to skillet and add cranberries and pecans. Add remaining Texas Olive Ranch Pecan Infused Balsamic Vinegar a little at a time and toss mixture as it warms. Season with additional salt, pepper, parsley, oregano, and thyme before serving.