This Thanksgiving wild rice with dried cranberries and buttery pecans is hearty, flavorful, and easy to make. It’s perfect for the holiday table but simple enough to serve any time of year. Vegan, gluten-free, and full of texture and bright flavor, this dish combines chewy wild rice, tangy cranberries, citrus, and toasted pecans for a satisfying side or a light main.
This wild rice dish is nutty, tangy, and herb-forward with a hint of sweetness. Most of the cooking time is hands-off, making it a low-stress addition to a busy holiday menu.
Add this easy wild rice to your Thanksgiving spread — it pairs beautifully with roasted vegetables and savory mains.
Ingredients you need
Ingredient notes and substitutions
Wild rice blend — Wild rice is actually a seed, not a true rice, and it keeps a pleasant chew after cooking. A blend that includes brown or red rice softens the texture and shortens cooking time compared with 100% wild rice. Check your package for exact cook times; most blends take about 45 minutes.
Dried cranberries — These plump up as they cook with the rice and add bright, sweet-tart pops. Dried cherries, golden raisins, or chopped dried apricots work well as alternatives.
Pecans — Toasted pecans provide buttery crunch. Swap walnuts or almonds if preferred, or use toasted pumpkin seeds for a nut-free option.
Broth — Low-sodium vegetable broth adds depth; water will work but yields a milder flavor.
Sauce — A simple dressing of Dijon mustard, tamari (or soy sauce), and pure maple syrup brings sweet-savory balance and elevates the dish for holiday serving.
How to make the recipe
Scroll to the recipe card below for exact measurements and step-by-step instructions. The overview here highlights the main steps so you can prep confidently.
Rinse the dry rice in a fine mesh strainer under cold water until the water runs clear, then drain. Sauté shallot and garlic in olive oil, add crushed dried rosemary to release its aroma, then toast the rice for a minute or two to deepen its nutty flavor. Stir in the dried cranberries.
Pour mandarin or clementine juice into the pot along with the vegetable broth, bring to a boil, then reduce heat and simmer, covered, until the rice is tender and the liquid is absorbed (about 45 minutes for most blends). Turn off the heat and let the rice rest, covered, for 10 minutes.
Whisk together maple syrup, Dijon, and tamari, then fold the mixture into the rice. Stir in toasted, chopped pecans and serve warm or at room temperature.
Storage and freezing
Fridge: Store leftovers in an airtight container in the refrigerator for 4–5 days.
Freezer: To freeze, cool the rice, spread it on a rimmed baking sheet and freeze until solid. Transfer to freezer-safe bags, press flat, and remove excess air. It keeps 3–4 months. Note: texture may be slightly softer after thawing and reheating.
Serving suggestions
This cranberry-pecan wild rice is an excellent companion to roasted vegetables, vegan mains, or any classic Thanksgiving dishes. It also pairs nicely with pan-seared vegan cutlets, slices of baked tofu, or roasted cauliflower steaks for a year-round meal.
Pro tips for success
~ Rinse the rice thoroughly under cold water to remove excess starch, which helps prevent stickiness.
~ Crush dried rosemary between your fingers before adding to release its oils and aroma.
~ If any liquid remains once the rice is tender, drain it off.
~ Let the rice rest, covered, off the heat for about 10 minutes to firm up and become fluffier.
~ Toast the pecans in a dry skillet for a few minutes to deepen flavor and boost crunch.
More vegan Thanksgiving sides
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Spiced Orange Cranberry Sauce
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Creamy Vegan Mashed Potatoes
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Vegan Green Bean Casserole
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Vegan Mushroom Stuffing
I hope you love this recipe! If you try it, please rate the recipe and leave a comment with your feedback. For more family-friendly meatless recipes, check out the author’s cookbook.
Thanksgiving Wild Rice with Cranberries and Pecans
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 cup wild rice blend, rinsed and drained
- 2 ¾ cups low-sodium vegetable broth
- Juice of 2 mandarin oranges (about ¼ cup)
- ½ cup dried cranberries
- 1.5 tablespoons pure maple syrup
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅓ cup chopped pecans, toasted if desired
Instructions
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Heat the oil in a pot over medium heat. Add the shallot and garlic and sauté until soft and translucent, about 3–4 minutes.
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Add the dried rosemary, crushing it between your fingers as you sprinkle it in to release the aroma. Sauté 1 minute until fragrant.
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Add the rinsed rice and stir, sautéing about 2 minutes to toast and enhance the nutty flavor.
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Pour in the vegetable broth, mandarin juice, and dried cranberries. Stir and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and let rest, covered, for about 10 minutes. Fluff with a fork.
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While the rice rests, whisk together maple syrup, Dijon, and tamari until smooth. Pour the sauce into the rice and stir to combine.
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Toast the pecans in a dry non-stick skillet over medium-low heat, stirring frequently, for 3–5 minutes until fragrant and slightly darker. Add to the rice and stir to combine. Serve warm or at room temperature.
Notes
~ Rinse the rice well under cold water to remove starch and prevent stickiness.
~ Crush dried rosemary between your fingers to release its oils for better aroma and flavor.
~ Drain any excess liquid if needed after the rice cooks.
~ Let the rice sit covered for 10 minutes after cooking to firm up and become fluffy.
~ Toast the pecans to deepen their flavor and enhance crunch.
Nutrition
Nutrition values are estimates and may vary. Verify with your own tools if needed.