This Copycat Kosher Wild Rice Casserole with Cranberries is adapted and inspired by a William Sonoma recipe. This casserole has a scrumptious balance of sweet and tart. It's a KosherEye favorite and perfect for a special occasion.
4 cups chicken or vegetable stock
4 Tablespoons canola or grapeseed oil
3 large shallots, minced
2 cups wild rice or 2 cups short-grain brown rice, or a mixture of both
1⁄2 cup dried cranberries
1 bay leaf
2 fresh thyme sprigs or 1⁄4 tsp. dried thyme,
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground pepper, plus
more, to taste
1 cup peeled and chopped apples (optional)
1⁄2 cup pecans, toasted and coarsely chopped (optional)
1⁄4 cup minced fresh flat-leaf parsley
Preheat oven to 350F. In a saucepan over medium-low heat, bring the stock to a simmer.
In a heavy 2-qt. casserole, warm oil over medium heat. Add shallots and sauté until translucent, about 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the simmering stock, dried cranberries, bay leaf, thyme, and 1/2 tsp. sea salt and 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes. Remove from oven, and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the parsley and optional pecans and apples. Serve hot or warm.
If using this for Rosh Hashanah, we would suggest adding pomegranate flavored cranberries (Craisins) or some fresh pomegranate arils as a garnish when serving.
1 cup of chopped, peeled apples also make a delicious addition for YomTov. Serves about 8 as a side dish