Wild Rice Pilaf with Pecans and Dried Cranberries

Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV

Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES 6 to 8

TIME 1½ hours

The How Can It Be Gluten-Free CookbookA cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

Why This Recipe Works

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