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Ancho Multi-grain Pilaf with Cranberries and Pecans

Tracking PixelThis quick Ancho Multi-grain Pilaf is full of warm autumn flavor making it perfect as a quick Thanksgiving side dish. In just 10 minutes it cooks to perfection with lots of fluffy, whole grains like wild, red, and brown rice, and quinoa.
Course Side
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Author Marye Audet-White


  • 1 12- ounce box Minute® Rice Multi-Grain Medley
  • 1 onion , chopped
  • 2 stalks of celery diced
  • 1 dried ancho pepper
  • 1 tablespoon fresh thyme (I used lemon thyme from my garden)
  • 3 1/2 cups chicken stock (reserve 2 tablespoons)
  • 1 cup dried cranberries
  • 2 tablespoons bourbon (optional)
  • 1/4 cup water
  • 1 cup pecans , chopped coarsely
  • 2 tablespoons of butter
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon cherry balsamic vinegar (optional)
  • Salt and pepper to taste


  • Preheat the oven to 400F.
  • Add the Minute® Rice Multi-Grain Medley, onion, celery, ancho, thyme, and chicken stock to a heavy pot.
  • Bring to a boil, stir, and cover.
  • Turn the heat down and let simmer for 10 minutes.
  • Meanwhile add the cranberries, bourbon, and water to a microwave safe bowl.
  • Cover with plastic wrap and microwave for 3 minutes.
  • Leave covered and set aside.
  • Spread the pecans on a cookies sheet.
  • Toast for 3 to 5 minutes or until toasted but not scorched.
  • Uncover the Minute® Rice Multi-Grain Medley and fluff with a fork.
  • Remove the ancho chile and place it in a blender with the reserved 2 tablespoons of chicken stock.
  • Blend until it turns into a paste.
  • Stir into the pilaf.
  • Fold in the cranberries and pecans.
  • Add butter, paprika, and balsamic vinegar.
  • Taste and add salt as needed.