Wild Rice Pilaf with Apples, Cranberries, and Pecans

French

This sweet-and-savory rice pilaf or pilau rice dish, brings together fluffy grains, caramelized apples, tart cranberries, and buttery pecans for a dish that’s comforting yet elegant.

It’s perfect as a festive side or a wholesome vegetarian main. The combination of wild and white rice ensures a beautiful balance of texture, light, nutty, and never mushy.

Wild and White Rice Pilaf with Pecans and Cranberries

Few dishes capture the warmth of the festive season quite like this Cranberry Pecan Rice Pilaf, a colorful blend of nutty wild rice, tender white rice, and vibrant fall flavors.

Simmered in a fragrant herb-infused broth, the grains turn perfectly fluffy and aromatic.

A splash of apple juice adds gentle sweetness, balanced by the tang of dried cranberries and the buttery crunch of toasted pecans.

Each bite offers a satisfying mix of textures, soft, chewy, and crisp, that feels both comforting and refined.

This sweet-and-savory pilaf is elegant enough for festive gatherings yet wonderfully simple for a cozy weeknight meal.

Serve it alongside roast turkey, baked chicken, or a hearty vegetarian dish for a side that’s as nourishing as it is beautiful.

Warm, wholesome, and full of seasonal character, this cranberry pecan rice pilaf brings effortless sophistication to any table.

Ingredients for a Perfect Sweet and Savory Rice Pilaf

Each ingredient in this recipe adds its own layer of flavor and texture, here’s what you’ll need and why:

• 1½ cups low-sodium chicken broth : forms the flavorful base of the dish; you can swap for vegetable broth for a vegetarian version.
• 1½ cups apple juice : brings a gentle sweetness and balances the savory flavors beautifully.
• 1 tbsp Dijon mustard : adds a subtle tang and depth to the sauce.
• 3 tbsp butter, divided : used for sautéing and finishing; gives the rice its silky texture.
• ½ tsp salt : enhances the natural sweetness and savory notes.
• ½ tsp dried parsley : adds a hint of freshness and color.
• ¼ tsp black pepper : provides balance and a mild kick.
• ¼ tsp dried oregano : introduces a light Mediterranean note.
• ¼ tsp dried thyme : deepens the aroma and complements the fruit and nuts.
• 1 bay leaf : infuses the broth with warmth and complexity.
• 1 cup wild and white rice blend (rinsed and drained) : the star of the dish, offering texture and nutty flavor.
• ½ large onion, diced : adds sweetness and depth once sautéed.
• 1 apple, diced : sautéed until golden for a caramelized touch.
• 3 garlic cloves, minced : builds flavor and complexity.
• 1 tsp apple cider vinegar : a splash of acidity to brighten everything up.
• ½ cup dried cranberries : for color, tanginess, and natural sweetness.
• ½ cup pecans, roughly chopped : adds crunch and a buttery finish.

What Is Wild Rice?

Wild rice isn’t actually rice, but a nutrient-rich aquatic grass known for its chewy texture and toasty, nut-like flavor. Its long, dark-brown grains stand out beautifully next to white rice.

Unlike regular rice, wild rice holds its shape perfectly during cooking, it never turns mushy. That’s why it’s ideal for pilaf recipes, keeping every spoonful light and flavorful.

It’s also packed with fiber, minerals, and antioxidants, making it both filling and healthy.

For this recipe, I use a blend of long-grain white rice and wild rice (about 80% white, 20% wild), a mix that cooks evenly and delivers perfect texture every time.

You can substitute with other long-grain varieties such as brown rice or Japonica rice, just remember to adjust the cooking time accordingly.

How to Make Wild Rice Pilaf with Cranberries and Apples

This recipe is easy to follow, the key is to cook the rice properly and combine it with the flavorful add-ins at the right moment.

1. Bring the liquids to a simmer:

• In a large pot, combine apple juice, chicken broth, Dijon mustard, 2 tablespoons of butter, parsley, oregano, and the bay leaf.
• Bring everything to a gentle boil, this will create a flavorful base for your rice.

2. Cook the rice :

• Stir in the rinsed rice blend, reduce heat, and cover. Simmer gently for about 45-50 minutes, or according to the package instructions.
• The rice should be tender but not sticky. Drain any excess liquid if needed and set aside.

3. Prepare the aromatic base :

• In the same pot, melt the remaining butter. Sauté the diced onion until translucent, then add the apple cubes and minced garlic.
• Cook until the apples start to caramelize slightly.

4. Combine everything :

• Add the cooked rice back to the pot, along with apple cider vinegar, dried cranberries, and chopped pecans.
• Gently toss to combine without mashing the grains.

5. Adjust and serve :

• Season with extra salt and pepper if needed. Serve warm, garnished with fresh rosemary or mint for an aromatic finish.

How to Cook Rice Pilaf Step by Step

• Toast the rice: Sauté the rice in a little butter or oil for a few minutes until it becomes slightly translucent. This coats each grain with fat, preventing them from sticking together during cooking.
• Add the hot broth: Pour the hot broth over the rice all at once. Adding it hot helps maintain the temperature and ensures the rice cooks evenly right from the start.
• Simmer covered without stirring: Cover the pot and let it cook gently over low heat without lifting the lid or stirring. This allows the rice to slowly absorb the liquid without releasing too much starch, keeping the grains fluffy and separate.
• Let it rest before serving: Once cooked, remove from heat and leave the pot covered for 5 to 10 minutes. This final steaming step finishes the cooking and gives the rice a tender, perfectly soft texture without turning mushy.

How to Store and Reheat Rice Pilaf

To keep your rice pilaf flavorful and fluffy even after cooking, follow these simple steps:

• Cool quickly: Let the rice cool to room temperature, then refrigerate it within two hours of cooking.
• Store properly: Place it in an airtight container to keep it from drying out or absorbing fridge odors. It keeps well for up to 3 days.
• Reheat gently: Add 1-2 tablespoons of water or broth and reheat it slowly in a pan over low heat, or in the oven at 160°C / 325°F for 10 minutes, covered with foil to retain moisture.
• Avoid the microwave: It often dries out the rice or makes it rubbery, a slow, gentle reheating works best.
• Zero-waste tip: Turn leftovers into crispy rice cakes or a warm salad with grilled vegetables and a lemon vinaigrette.

Broth-Free Version – A Lighter and Easier Option

This variation is ideal if you’re looking for a lighter meal without losing flavor.

• Replace the broth with lightly salted hot water, this lowers the sodium while keeping the rice tender and fluffy.
• Enhance the flavor naturally with herbs like parsley, thyme, rosemary, or a bay leaf during cooking.
• Add richness with a drizzle of olive oil or a small pat of butter to mimic the smoothness of broth.
• Experiment with spices such as paprika, turmeric, or cumin for added aroma and color.
• Perfect for light or vegetarian meals, this version keeps all the comfort of rice pilaf without the extra fat or salt.

Oven-Baked Method, For Extra Moist and Fluffy Pilaf

Baking rice pilaf is a great alternative to stovetop cooking, it ensures even heat and a perfectly tender texture.

• Prepare the rice as usual: Sauté it with butter, onions, and aromatics to lightly toast the grains.
• Transfer to an oven-safe dish: Use a ceramic or cast-iron dish for gentle, even heat distribution.
• Pour in the hot liquid: Add the hot broth or apple juice mixture directly over the rice to avoid temperature shock.
• Cover tightly: Use a lid or foil to trap the steam, ensuring even cooking and soft grains.
• Bake at 180°C / 350°F for 30-35 minutes, until all the liquid is absorbed and the rice is tender.
• Let it rest for 10 minutes in the turned-off oven, then fluff gently with a fork before serving. The result is light, aromatic, and perfectly cooked every time.

 Other Delicious side-dishes to try

• Honey and Thyme Roasted Pumpkin
• Vichy Carrots Recipe (Carottes Vichy)
• Garlic sauteed french green beans
• Creamy mashed potatoes recipe