Cranberries make many of us think of the holidays, and with their peak season falling from October to about December, it's not surprising that they are most popular during the fall and winter. But with dried cranberries, frozen cranberries, and cranberry juice readily available year-round, you can enjoy the tart little berry anytime. This makes me happy.

We've had a cloudy—and allergy-filled—couple of days here in the South, and I think I'm in need of something warm and comforting with just a hint of sweetness. A chef friend of mine passed this recipe along for "Beef" Strips Over Toasted Pecan and Cranberry Pilaf, and I decided that this is the perfect time to try it.

Two things from my childhood, other than the cranberries, immediately jumped out at me: pecans and wild rice. My mom would make us the best pecan pie every Thanksgiving—which I've tried to replicate, but with little success—and now I think of them every time I eat pecans. I also remember my mom making the boxed wild rice—you know, the one with the seasoning packets included. At the time, it seemed so exotic and fancy! I now buy a whole-grain wild rice blend, minus the seasoning, because with this recipe you add plenty of your own.

The red wine reduction and cranberries in this recipe add just enough sweetness, which is well balanced with the earthiness of the toasted pecans, thyme, and wild rice. The result is flavorful and comforting—just what I need.