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Holiday Wild Rice With Cranberries and Pecans

A recipe that captures the heart and soul of the holidays in one elegant plant-based dish.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
Print Recipe


  • 1/2 cup shallot, diced
  • 3/4 cup brown rice, uncooked
  • 2 cups butternut squash, diced
  • 1 cup pecans, chopped
  • 1 cup cranberries, dried
  • 3 tbsp orange zest
  • 2 tbsp parsley, fresh (optional)
  • 2 tbsp thyme, fresh
  • Black pepper, freshly ground, to taste


  1. Preheat the oven to to 450°F.
  2. Place a medium pot over medium heat, then add the shallot and sauté for 2 minutes.
  3. Add the rice to the pot and the amount of water listed on the package, then bring to a boil.
  4. Once boiling, lower the heat to medium-low, stir and cover. Continue simmering until the rice is cooked through, as according to the directions on the package.
  5. Peel and dice the butternut squash then spread on a baking sheet. Bake for 15 minutes then toss and bake for an additional 10 minutes. Add the pecans to the baking sheet during the last 2 to 3 minutes so they can toast.
  6. When both rice and squash are cooked, combine in a bowl then toss with cranberries, orange zest, parsley, thyme, cranberries and black pepper. Dish can be served warm or at room temperature.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.