Cranberry Apple Pecan Wild Rice Pilaf
Easy one pot Cranberry Apple Pecan 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. Everyone always asks for this recipe!
Servings Prep Time
6servings 8minutes
Cook Time
60minutes
Servings Prep Time
6servings 8minutes
Cook Time
60minutes
Easy one pot Cranberry Apple Pecan 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. Everyone always asks for this recipe!
Ingredients
  • 1 1/2cups low sodium chicken broth
  • 1 1/2cups apple juice
  • 1tablespoon Dijon mustard
  • 3tablespoons butter, divided
  • 1/2tsp EACH salt, dried parsley
  • 1/4tsp EACH pepper, dried oregano, dried thyme
  • 1 bay leaf
  • 1cup wild rice blend, rinsed and drained
  • 1/2 large onion, diced
  • 1 Fuji or honeycrisp apple, chopped
  • 3 garlic cloves, minced
  • 1teaspoon apple cider vinegar (to taste)
  • 1/2cup dried cranberries
  • 1/2cup chopped pecans, toasted
Garnish (optional)
  • fresh thyme
  • fresh parsley
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

* I use the wild rice blend located in the bulk bins at Sprouts. That blend is wild rice, long grain brown rice, short grain brown rice, and red rice. I am sure anything similar will work great. Enjoy!

**I have cooked this rice a few different ways.  When I cooked it in my enamel cast iron skillet (as shown in the video), I cooked it on the lowest possible setting (as cast iron gets very hot) and it absorbed all the liquid within 30 minutes and I had to add quite a bit of additional water.  When I cooked it in my nonstick skillet as instructed in the recipe, the liquid in the recipe was perfect.  Either pan will work, but just be aware so you can improvise as needed.