Wild Rice and Cranberry Bowl

Step 1

Pour the wild rice into a medium pot and rinse it by covering with cold water, swirling with your fingers for 10 seconds, then draining through a fine-mesh strainer until the water runs mostly clear.

Step 2

Pour 2.5 cups vegetable broth into the pot with the rinsed wild rice and bring to a boil over high heat, watching for large bubbles that break the surface continuously, about 4 minutes.

Step 3

Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes without lifting the lid or stirring.

Step 4

Lift the lid and stir in the dried cranberries with a wooden spoon, then replace the lid and simmer for 3 more minutes until the rice is tender and most liquid is absorbed.

Step 5

While the rice finishes cooking, place the chopped pecans in a small skillet over medium heat and toast, stirring constantly, until fragrant and lightly darkened, about 2 minutes.

Step 6

Remove the pot from heat and fluff the rice with a fork by lifting and turning the grains gently.

Step 7

Stir in the toasted pecans and chopped parsley with a wooden spoon until evenly distributed throughout the rice.

Step 8

Taste the bowl by eating a spoonful, then sprinkle salt and pepper directly onto the surface and stir to combine until you are satisfied with the seasoning.

Step 9

Divide the warm rice mixture evenly between two bowls, using a spoon to scoop from the bottom of the pot so each portion has a mix of rice, cranberries, and pecans.