Slow-Cooker Wild Rice Pilaf With Cranberries and Pecans

Why This Recipe Works

We love wild rice, with its chewy outer husk and nutty, savory flavor, but it can be a chore to cook on the stovetop. We wanted to take advantage of the slow cooker to make wild rice an easy, hands-off affair. Since wild rice can easily go from tough to pasty, it was crucial to find the ratio of liquid to rice that would give our slow-cooker wild rice pilaf the right texture. After several tests, we found that 2½ cups broth to 1½ cups wild rice produced rice that was evenly cooked and not wet or mushy. In pinning down the cooking time, we discovered that heating the broth improved the texture of the rice and also contributed to evenly cooked grains. We also laid a piece of parchment paper over the mixture to prevent the grains on top from drying out as the water was absorbed. To keep this dish simple yet flavorful, we stirred in dried cranberries, which plumped nicely as the rice cooked, and their sweetness provided a good counterpoint to the nutty rice. A handful of toasted pecans and a sprinkling of fresh parsley added at the end of cooking contributed texture and color without much fuss, enabling this dish to go from slow cooker to table in no time.