Rice Pilaf with Cranberries and Pecans

A serving bowl of rice pilaf made with wild rice, apples, cranberries and pecans.

Rice Pilaf with Cranberries and Pecans

This rice pilaf 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.

Course Side

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 291kcal

Author Sara Welch

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.

Video

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.

Nutrition