Description
This Cranberry Pecan Rice Pilaf combines wild and white rice with apples, dried cranberries, and toasted pecans for the ultimate blend of textures and flavors. Simmered in a fragrant herb-infused broth and finished with a hint of apple juice, it’s a side dish that’s both elegant and effortless, perfect for holidays or cozy weeknight dinners.
Ingredients
Scale
- 1½ cups low-sodium chicken broth
- 1½ cups apple juice
- 1 tbsp Dijon mustard
- 3 tbsp butter, divided
- ½ tsp salt
- ½ tsp dried parsley
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 1 bay leaf
- 1 cup wild and white rice blend (rinsed and drained)
- ½ large onion, diced
- 1 apple, diced
- 3 garlic cloves, minced
- 1 tsp apple cider vinegar
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- Season with extra salt and pepper if needed. Serve warm, garnished with fresh rosemary or mint for an aromatic finish.
- Prep Time: 15 min
- Cook Time: 1 hour
- Category: side dish
- Cuisine: american cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal