Wild Rice Pilaf simmered in herb seasoned chicken broth and apple juice and riddled with sweet dried cranberries, apples and roasted pecans for an unbelievable savory sweet side dish perfect for the holidays and easy enough for everyday!
This Wild Rice Pilaf is an easy and scrumptious make ahead side dish all made in one pot!
This Cranberry rice is one of the most intoxicatingly delicious rice dishes I have ever consumed
Back in my 3rd month of blogging I had the giddy idea to simmer rice in apple juice for my Cheesy Apple Juice and Dijon Chicken Broccoli and Rice Skillet. It might sound way out there – but it is positively delicious! So as I was preparing to make this Wild Rice Pilaf, I remembered my beloved apple juice simmered rice and knew just what to do. Thankfully, as I explained in my past post, I always have apple juice on hand thanks to “Pass Out Park” when Kiwi and Patrick saved my life.
Apple juice is just one of the ingredients that help make this Wild Rice Pilaf so magical. It is one of the most intoxicatingly delicious rice dishes I have ever consumed. And consume I did. I was shooting two recipes the day I photographed this Wild Rice Pilaf – the rice and my Chocolate Chip Pumpkin Cake. I shot the wild rice first and the cake second, so every trip back to the kitchen, I would pause and eat more rice – I could barely tear myself away. And each time I did, I just made another excuse to head back to the kitchen for more rice. Shooting that cake took twice as long as it should have.
What is Wild Rice & is it different than Rice Pilaf?
Pilaf refers to both the name of the dish and the method of which the rice is prepared rather than the type of rice used. So you can use wild rice in pilaf to make Wild Rice Pilaf.
I chose to use a wild rice mix in this Wild Rice Pilaf instead of basmati or other white rices because of its inherent chewy, nutty texture that is hard to overcook. Wild Rice Pilaf remains wonderfully al dente so it not only reheats beautifully but pairs with other add-ins from nuts to dried fruit extremely well.
Wild Rice looks like long-grain rice with a brownish-blackish color but it is not actually rice at all but a highly nutritious grain. It boasts a toasty, nutty, earthy flavor and is deliciously filling.
Wild Rice comes from long-grain marsh grass that grows in the shallow waters of lakes, rivers, and bays. Today, the vast majority of the wild rice sold in the United States is cultivated in controlled fields similar to rice paddies.
Wild rice is covered in a hard, inedible husk which has to be removed before selling, making it an incredibly labor intensive product. After wild rice is harvested, the grains are left in moist piles to mature. The Wild Rice is then toasted over a fire to dry out and make the husk easier to remove.
This time consuming process and the fact that wild rice must grow in a controlled wet environment is why it remains relatively more expensive than rice and why it is often found in “wild rice blends” like we are using in this Wild Rice Pilaf recipe.
Why this is the best wild rice blend
This Wild Rice Pilaf recipe calls for a wild rice blend. Wild Rice Blends are an exciting blend of rices, which give you complementary firm, fluffy cooked textures and robust, nutty, earthy vibrant flavors. I use Lundberg Wild Blend Rice which is made of long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, whole grain black japonica rice.
You can find wild rice blends pre-packaged in a bag, box, or in the bulk bins at Sprouts. If your wild rice package comes with a seasoning packet, you can discard that for our purposes.
How to make the best wild rice pilaf
This Cranberry, Apple, Pecan Wild Rice is perfect for the holidays, company, or just to exceed your everyday deliciousness quota and even more perfect because its cooked in one pot and there is hardly any “hands on” time.
- It starts by bringing the apple juice, chicken broth, Dijon, butter, parsley, oregano and bay leaf to a boil then adding your wild rice.
- After you dump and run for about 50 minutes, you strain your rice.
- Then to the same pot, you saute your onion, apple and garlic.
- Stir in some apple cider vinegar, dried cranberries, and pecans – that’s it for this deceptively sophisticated yet super simple recipe.
The apple juice, Dijon, butter infused Wild Rice Pilfa is sweet and tangy, savory and buttery but not overpowering – just addicting. So overpowering in a different way – will overpowering – with one bite you won’t be able to stop!
Variations of this cranberry rice
For this holiday version of Wild Rice Pilaf, I’ve chosen to add dried cranberries, apples and pecans. The dried cranberries add pockets of sweetness while the apples balances with a subtle tart and the toasted pecans add a hearty, salty crunch for the most satisfying mouthful of rice you will ever eat. Mouthful after mouthful, after mouthful…
You can choose to substitute the pecans with thinly sliced almonds, pistachios or pepitas. You can substitute the craisins for dried cherries or raisins but I do recommend some sort of dried fruit to add the needed sweetness. You could also add feta but be aware it will introduce more of a tangy element.
How to make the best wild rice in advance
Yes! Wild Rice Pilaf reheats exceptionally well and is ideal for holidays such as Thanksgiving and Christmas. If making in advance, then follow cooking instructions except hold the cranberries and pecans and add them in when you reheat the rice.
Wild Rice Recipe FAQs
Wild rice doesn’t need to be soaked before cooking because it has a different composition than many other types of rice. While most rice varieties are starchy and absorbent, wild rice is a type of aquatic grass seed with a tougher outer layer. This outer layer, known as the hull, is less porous than the bran and germ found in white or brown rice. As a result, wild rice doesn’t absorb much water, and soaking is not necessary to soften it or reduce cooking time.
Wild rice and brown rice both offer excellent nutritional benefits, but they have some differences. In some aspects, wild rice can be considered more nutritious than brown rice because it has higher protein content, higher fiber, richer in certain vitamins and minerals, particularly B vitamins (like B6) and minerals like manganese, and high in antioxidants.
Wild rice has a distinctly different taste compared to white rice. While white rice has a mild, neutral flavor, wild rice has a more robust, nutty, and earthy taste. It offers a depth of flavor with hints of smokiness and a touch of sweetness, often described as “earthy” or “woodsy.” Wild rice is typically firmer and has a chewier, nuttier texture compared to the softer and fluffier texture of white rice.
Wild rice can become mushy if it is overcooked, although it is extremely forgiving. If you simmer wild rice for too long or use excessive water, it can break down the grain’s structure, causing it to become mushy. To avoid this, follow recommended cooking times and keep an eye on the rice as it cooks and taste-test to ensure it reaches the desired chewy yet tender consistency.
The term “pilaf” is derived from the Turkish word “pilav,” which refers to a method of cooking rice by first sautéing it in butter or oil and then simmering it in a seasoned broth or liquid until it’s fully cooked. The name and cooking technique have been adopted and adapted in various cultures and cuisines around the world, resulting in a wide range of pilaf dishes made with rice, grains, or even pasta.
You might want to volunteer to bring the side to Thanksgiving this year but please don’t wait that long to make this Cranberry, Apple, Pecan Wild Rice Pilaf. You deserve its deliciousness sooner. Like today.
LOOKING FOR MORE RICE RECIPES?
- Mexican Style Rice
- Cilantro Lime Rice
- Coconut Ginger Rice with Black Beans
- Cilantro Lime Avocado Rice
- Greek Lemon Rice
- Parmesan Risotto
- Coconut Rice with Pineapple and Cashews
Looking for more Thanksgiving Recipes?
- Dijon Maple Green Beans with Caramelized Pecans, Bacon & Feta
- Ambrosia Salad with Cranberries and Pomegranates
- Cranberry Apple, Bacon, Candied Walnut Salad
- Cornbread Sausage Stuffing
- Blueberry Maple Cornbread Muffins
- Herb Sweet Potatoes with Bacon and Gruyere
- Slow Cooker Secret Ingredient Mashed Potatoes
- Double Layer Pumpkin Oreo Cheesecake
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The Best Wld Rice Recipe
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Ingredients
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups apple juice
- 1 tablespoon Dijon mustard
- 3 tablespoons butter, divided
- 1/2 tsp EACH salt, dried parsley
- 1/4 tsp EACH pepper, dried oregano, dried thyme
- 1 bay leaf
- 1 cup wild rice blend, rinsed and drained
- 1/2 large onion, diced
- 1 Fuji or honeycrisp apple, chopped
- 3 garlic cloves, minced
- 1 teaspoon apple cider vinegar (to taste)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
Garnish (optional)
- fresh thyme
- fresh parsley
Instructions
- Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.
- Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
- To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
- Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
Notes
Make Ahead
This recipe reheats exceptionally well due to the hearty wild rice blend.Â- To make ahead:Â follow the cooking instructions except hold the cranberries and pecans and add them in when you reheat the rice.
- To reheat on the stove:Â reheat gently, adding a splash of water if the rice seems dry and/or drizzle in some melted butter to finish.Â
- To reheat in the oven: transfer to casserole dish, toss with 2 tablespoons extra water, cover and heat at 300 degrees for 20 minutes or until warmed through. Drizzle in some butter to finish if the rice seems dry.Â
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Brittany says
So excited to make this for Thanksgiving! Do you think it will turn out just as good if I double the recipe?
Jen says
Yes! You may need to cook just a little longer, so just taste as you go. Happy Thanksgiving!
Jan Tuning says
I tried to make the wild rice for Christmas dinner and was not successful. While the smells and flavors were wonderful, the rice was never cooked thoroughly. Extending the simmer time 3 times at 10 mins each and having to add additional liquid never resulted in the rice getting soft enough to be palatable. The rice was purchased out of the bulk bins as suggested; is it possible for the rice to be stale? The smell and color were normal; the store is a clean and busy location, so it seems unlikely, but it would be nice to figure out what was the problem prior to attempting the recipe again.
Jen says
Oh no! I’m glad the flavor was there at least! Wild rice has a very long shelf life, so I don’t think it was stale. Perhaps adding 1/2 C more liquid and making sure there is enough heat to keep it at a steady medium bubble would fix the issue. Best of luck!
Sandy says
This recipe was easy to follow and turned out really good. It was a nice change of pace for a side dish.
Jen says
Thanks Sandy! I’m so glad you enjoyed it!
Renée H says
I made this with Sherry Apple Porkchops. I used Fuji apples for the Sherry Apple porkchops and ran out for the pilaf and used a grannysmith.
I couldn’t get enough; it was so delicous and such a tast great together combo…. so I’m making it again today for Sunday dinner.
Jen says
Yum! I’m glad that it paired well! I’m thrilled to hear that it will be a repeat so soon!
Louisemarie says
This recipe is absolutely a must for the holidays or for entertaining. I used Rice Select Royal Blend (Texmati Brown & Wild Rice) and had to simmer for 60 minutes and it came out perfectly. Cooked at lowest temp on gas stove and lid on pan. I thought it was a bit too sweet for me so next time I’ll use 1 cup apple juice and 2 cups unsalted chicken broth. Also, I may cut back on cranberries just a little (used Ocean Spray craisins 50% less sugar). I paired with Hormel Apple Bourbon Pork Tenderloin. Thank you for a fabulous recipe!
Jen says
Hi Louisemarie! Thank you so much for your glowing review! It makes me so happy that you loved this recipe enough that you want to serve it on your special days! Happy cooking!