This rice pilaf recipe is made with a wild rice blend, apples, dried cranberries, pecans and fresh herbs. It’s a colorful and hearty addition to any meal and is perfect for the holidays.
When it comes to the holidays, I am all about the side dish recipes. Some of our favorites include cornbread casserole, sausage stuffing, Southern mac and cheese, sweet potato casserole with marshmallows and honey roasted carrots. This wild rice pilaf is also on my must-make list, it’s perfectly sweet and savory and is so festive.
There’s nothing like a good rice pilaf, and this version happens to be my favorite. It’s loaded with sweet and savory ingredients and is full of different flavors and textures. I could make a whole meal out of this rice! It’s a great option for the holidays, and pairs especially well with bacon wrapped pork loin, spatchcock turkey, slow roasted prime rib and dry brined turkey.
Table of Contents
Rice Pilaf Ingredients
To make this recipe, you will need wild rice blend, chicken broth, butter, onion, Granny Smith apples, dried cranberries, pecans, rosemary, parsley, salt and black pepper.
How Do You Make Rice Pilaf?
Place the wild rice and chicken broth in a large pot, then simmer the rice according to package directions until it is soft and all the liquid is absorbed. Fluff the rice with a fork. Melt the butter in a pan or large skillet, and add the onion. Cook until the onion is soft, then add the apples and cook for a few more minutes. Pour the cooked rice into the pan with the onions and apples, and stir. Add the cranberries, pecans, rosemary and parsley to the pan, then mix everything together. Season to taste with salt and pepper, then serve and enjoy.
Tips For The Perfect Dish
- This recipe calls for a wild rice blend, which is a mix of different types of rice. It includes black wild rice, red rice and brown rice.
- You can make this rice pilaf up to a day in advance. Cover it and store in the fridge in an airtight container, then reheat in a pan over low heat. You may need to add a little more butter when you reheat the rice if the mixture seems dry from being in the fridge.
- Wild rice can take a while to become tender, so plan accordingly with your time!
Quick Tip
Looking for a vegetarian dish? Use vegetable broth instead of chicken broth. You can also swap out the butter for olive oil to have a vegan meal.
Recipe FAQs
The most basic definition of rice pilaf is rice cooked in a seasoned broth. Rice pilaf often contains other ingredients such as vegetables, herbs, fruits and nuts. This is a fall version of rice pilaf which is why I’ve included ingredients like cranberries and apples.
I’ve used a wild rice blend here, which is a combination of brown rice, wild rice, red rice and black rice all in one bag. You can also use regular brown rice if you prefer.
FOLLOW ME
Flavor Variations
This dish is great as-is, but you can easily add other ingredients to customize the flavors to your tastes.
- Grains: Try a different type of grain such as quinoa, orzo pasta, white rice, farro, barley or even couscous.
- Fruit: Use dried cherries, raisins, dried apricots or Bosc pears.
- Nuts: No pecans on hand? Walnuts, almonds, pine nuts or pistachios will also work.
- Flavorings: Amp up the flavor by adding green olives, a dash of cinnamon garlic, bacon, celery or even cooked sausage.
This wild rice dish has it all, and it’s sure to get rave reviews from family and friends. It’s so full of color that it’s almost too pretty to eat!
Main Dishes To Pair With Rice Pilaf
Herb Roasted Turkey
4 hrs 20 mins
Crock Pot Ham with Brown Sugar Glaze
3 hrs 5 mins
Slow Cooker Turkey Breast
6 hrs 10 mins
Slow Cooker Whole Chicken
4 hrs 5 mins
Roasted Cornish Hen
1 hr 10 mins
Rice Pilaf Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Rice Pilaf with Cranberries and Pecans
Ingredients
- 1 cup wild rice blend
- 2 cups chicken broth
- 4 tablespoons butter
- 1/2 cup onion finely diced
- 2 Granny Smith apples finely diced
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
- 1 teaspoon fresh rosemary leaves minced
- 2 tablespoons fresh parsley leaves chopped
- salt and pepper to taste
Instructions
- Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
- While the rice is cooking, melt the butter in a large skillet over medium heat.
- Add the onion and cook for 4-5 minutes or until softened.
- Add the apples and cook for another 3-4 minutes or until softened.
- Pour the cooked rice into the pan with the onions and apples, then stir to combine.
- Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.
Notes
- You can make this rice pilaf up to a day in advance. Cover it and store in the fridge, then reheat in a pan over low heat. You may need to add a little more butter when you reheat the rice if the mixture seems dry from being in the fridge.
- Serving vegetarians? Simply swap out the chicken broth for vegetable broth.
We had this with our turkey breast for Christmas. It was so tasty and made our meal seem more festive. Leftovers were just as good the next day.
Can you make it ahead then put into crockpot on keep warm for few hours
Yes that should be fine!
This was so yummy warm and cold! A new favorite rice dish!
To make it vegan, you will also have to substitute vegetable broth for the chicken broth.
What do you recommend if I want to make this for thanksgiving but have an hour drive? How should I keep it warm? Or should I re warm it on stove once I’m at our destination?
You could absolutely just re-warm it when you get there. What I would recommend is to follow the recipe through step 5, then you can transport it from there. When you reheat it, add the rest of the ingredients in step 6. Happy Thanksgiving!
Oh yum!!! I want this for thanksgiving dinner! I love rice pilaf with nuts too!
This looks so good. I love the combination of sweet and savory together. I bet the textures are great too.
I tried this rice pilaf with chicken last night and it was delicious! the flavor was incredibly good and I will definitely be making this again.
Any ratings from someone who has made it?
This is a brand new recipe that just came out 2 days ago, typically it takes a few weeks before reviews start coming in!
I am so hungry now! This rice pilaf looks so inviting and perfect for tonight dinner! My family will loves it!
This looks so delicious. I am new to cooking and checking out recipes to try out and I guess this would be great to try. Let’s see how will my hubby react when I served him this food. I hope he will liked it.
We too make an Indian version of the Rice Pilaf that we call Pulao. It is made with special flavoured rice and lots of veggies with a generous sprinkling of spices. Cashew nuts and raisins are also used for garnishing.
This looks like a wonderful Thanksgiving side dish. We love cranberries at our house. I know this would be really popular with the gang.
This rice pilaf recipe looks like the perfect fall dish. I can see myself serving this one for Thanksgiving.
This looks and sounds amazing. I love to cook with cranberries. I can’t wait to try this recipe, I know my family is going to love it.
OK how absolutely delicious does this sound! What a great rice pilaf! i bet it would go amazing as a rice sidedish for so many things!
This is the kind of rice pilaf I need to start making. I’m loving all of those extra flavors. It will be so fun to pair this with some meals!
Ooh this recipe sounds so tasty! Thanks for including the cherry and walnut switch up as I often have walnuts in the pantry for Fall baking.
This looks so delicious! I’m all about cranberries, so this would be the perfect combo for me. I will have to make this for my family soon.
This sounds really delicious and I love the looks of it. Also so healthy and would make such a great side dish. Putting this on the to make list.