Ingredients4 cups (1 carton) vegetable stock
2 Tbsp. unsalted butter or coconut oil
1 Tbsp. extra-virgin olive oil or walnut oil
3 large shallots, minced
2 cups wild rice or 2 cups short-grain brown rice, or a mixture
1/2 cup dried cranberries, ideally sweetened fruit juice
1 bay leaf
2 fresh thyme sprigs or 1⁄4 teaspoon dried thyme, crumbled
1/2 tsp. fine sea salt, plus more to taste
1/8 tsp. freshly ground white pepper, plus more to taste
1/2 cup pecans, toasted and coarsely chopped
1/4 cup minced fresh flat-leaf parsley
Preheat an oven to 375°F. In a saucepan over medium-low heat, bring the stock to a simmer.
In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 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, the 1/2 tsp. sea salt and the 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 the oven. Remove and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the pecans and parsley. Serve hot or warm.