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.
- 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
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.
Calories: 291kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 357mg | Potassium: 302mg | Fiber: 4g | Sugar: 14g | Vitamin A: 380IU | Vitamin C: 11.1mg | Calcium: 27mg | Iron: 1.1mg