When it comes to holiday side dishes this Cranberry Apple Rice Pilaf Recipe is one that is hard to beat. Delicious fluffy rice that is full of earthiness combined with the sweetness of the cranberries and the crunchiness of the pecans - it's a wonderful mixture of flavors and textures!
Wild rice pilaf is one of those great recipes that are so simple to make and has all those fall flavors that add that much needed something extra to your Thanksgiving table (and Christmas dinner, of course). The addition of cranberries and apples lend to making this a seasonal side dish.
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It reminds me a little bit of a Mexican rice I had once, I don't remember the exact ingredients, but it had the wild rice and nuts with some other kind of fruit. It was delicious!
Next time try adding my Cranberry Orange Shortbread Cookies to your Thanksgiving dessert table!
Groceries needed: Ingredients
- Brown and Wild Rice Mix
- Chicken Broth (or Chicken Stock)
- Salted Butter
- Shallots
- Granny Smith Apples
- Dried Cranberries
- Chopped Pecans
- Fresh Thyme
- Fresh Tarragon
- Fresh Parsley
- Salt and Pepper
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the wild rice and the chicken broth to a rice cooker and turn on - or use a medium saucepan on the stove top.
- Step 2: Chop the apples (after they've been washed in cold water), shallots, pecans and herbs.
- Step 3: Add the butter to a large skillet and apply medium heat.
- Step 4: Add the diced shallots and cook over medium-low heat until golden brown and soft.
- Step 5: Add the diced apples, stir and remove the heat.
- Step 6: Add the pecans and cranberries and gently stir to combine.
- Step 7: Once the wild rice has cooked, stir into the skillet gently.
- Step 8: Sprinkle with the chopped herbs, season with salt and pepper and serve.
Hint: making the seasoned rice pilaf in the rice cooker is a great way to make this a super easy recipe to put together. You're able to complete the remaining steps without worrying about burning the rice! Just don't use too much liquid as this could lend to a mushy rice. Use the ratios from my recipe, the rice will be perfect.
Recipe variations and substitute ideas
- Brown Rice - instead of the wild rice and brown rice mix feel free to use just brown rice.
- Basmati Rice - you could even swap it out for basmati rice - for a delicious fragrant type of rice.
- Long grain rice - if you're more for the plain rice feel free to use plain long grain rice instead.
- Vegan - this recipe could easily become a vegan friendly version by replacing the chicken broth with vegetable broth and butter for olive oil.
- Spicy - infuse some sweet heat by adding a few red pepper flakes.
- Bell Peppers - add some bell peppers for additional flavors and textures.
- Orzo Pasta - add some more carbs and texture by adding some cooked orzo pasta. Or it could be used to substitute the rice.
- Meat - Although this is an easy side dish, if you have something like some leftover pork chops you could chop them up and add to this dish to add some more protein and it could be a meal all unto itself (a family favorite).
- Wild Rice Blend - This would taste real good in this recipe I reckon. Would add a real nice nutty flavor.
- Brussels Sprouts - It's an option.
Necessary gear: Equipment
Using just a rice cooker and large skillet make this for the perfect side dish as it's really easy and uses minimal utensils/cookware.
You could cook the rice in an instant pot if you are short on time, it will cook the rice quicker.
How to store leftovers
Store in an airtight container in the refrigerator for up to 4 days.
More cranberry recipes I think you'll love
Mel's kitchen notes
Add even more depth of flavor by toasting the pecans over a medium-high heat before adding to this perfect rice pilaf.
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Cranberry Apple Rice Pilaf
Video
Ingredients
- 2 Cups Brown and Wild Rice Mix
- 4 Cups Chicken Broth
- 8 Tablespoons Salted Butter
- 3 Each Shallots chopped
- 2 Each Granny Smith Apples diced
- 1 Cup Dried Cranberries
- 1 Cup Pecans chopped
- 2 teaspoons Fresh Thyme chopped
- 2 teaspoons Fresh Tarragon chopped
- 2 teaspoons Fresh Parsley chopped
- Salt and Pepper to taste
Instructions
- Add the wild rice and chicken broth to your rice cooker, stir and switch on. This step will take about 45 minutes.2 Cups Brown and Wild Rice Mix, 4 Cups Chicken Broth
- While the rice is cooking, add the butter to a large skillet and turn on a medium heat.8 Tablespoons Salted Butter
- Add the chopped shallots once the butter has melted and cook a few minutes until soft and translucent.3 Each Shallots
- Add the diced apples, pecans and cranberries and turn off the heat. Stir gently to combine.2 Each Granny Smith Apples, 1 Cup Dried Cranberries, 1 Cup Pecans
- Once the rice has cooked, add to the skillet along with the chopped herbs and stir gently.2 teaspoons Fresh Thyme, 2 teaspoons Fresh Tarragon, 2 teaspoons Fresh Parsley, Salt and Pepper to taste
- Serve in your favorite serving dish.
Notes
- If you don't have a rice cooker, you can cook the rice in a normal pot on the stove, just mix as described then bring to a boil. Add the lid and turn down to a simmer, for 45 minutes. Don't remove the lid during this cooking time.
- The amount of butter can be reduced, as some find it a little on the buttery side. I happen to LOVE butter, especially on my rice and love the additional moisture it adds but feel free to reduce if you prefer.
- Add a further taste by toasting the pecans.
- Use olive oil instead of butter
- Replace the wild rice with basmati rice
Nutrition
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Lori says
Does this recipe call for a brown & wild rice mix like Uncle Bens? Or just a brown & wild rice grain mix?
Melanie Cagle says
It would be more a grain mix. I believe Uncle Bens is a microwave type, right?