Cranberry Pecan Wild Rice Pilaf is a delicious one pot seasoned rice dish with dried cranberries and chopped pecans.
This wild rice pilaf is one of the most delicious rice dishes I have ever had. Its such a great side dish, and is perfect for a holiday dinner, or just a dinner in with the family that you want to spruce up a little.
The rice is packed full of flavor, because of the chicken broth and apple juice you cook it in, instead of just using water. Its seasoned with butter, salt and pepper, oregano and rosemary too. And then you’ll mix in some cranberries and pecans at the end. The pecans taste extra good when they’ve been toasted.
Its one of my favorite type of dishes, because its made in one pot, which means easy clean up, and is ready in about 50 minutes, but you only need to spend about 5 minutes of that actually in the kitchen. Most of that time the rice is just simmering, and cooking, you just need to check on it occasionally to make sure the liquid doesn’t fully dry up or else the rice will burn to the pan.
- 1 1/2 cups chicken broth
- 1 1/2 cups apple juice (100% juice)
- 2 TBS butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1 tsp chopped fresh rosemary (or dried)
- 1 cup wild rice blend
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 TBS apple cider vinegar
- Combine chicken broth, apple juice, butter, salt, pepper, oregano, and rosemary in a large nonstick pot. Bring to a boil over medium heat.
- Add rice and cover, reducing the heat to low. Simmer for about 45 minutes, until rice is tender. Check occasionally to add more liquid if necessary.
- Once cooked, drain any extra liquid out. Fluff rice with a fork.
- Add cranberries and pecans to the rice. Add apple cider vinegar. Toss everything evenly to combine.
- Season with more salt and pepper, if desired.