Cranberry rice with apples and pecans

For this recipe, a wild rice blend is the preferred choice over white rice varieties because of its naturally chewy, nutty texture. It holds its shape well during cooking, making it difficult to overcook and allowing it to reheat beautifully later. Its texture also pairs especially well with ingredients like nuts and dried fruit.

Although it looks similar to long-grain rice, wild rice is not actually rice. It is a highly nutritious grain known for its earthy, nutty flavor and satisfying texture. Its distinctive dark color and hearty bite make it a standout ingredient in dishes like this.

Wild rice comes from a long-grain marsh grass that grows in shallow waters such as lakes, rivers, and bays. Today, most of the wild rice sold in the United States is cultivated in controlled growing areas similar to rice paddies.

The harvesting process is labor-intensive. After being harvested, the grains are left in moist piles to mature before being toasted to dry them out and make the outer husk easier to remove. Because of the time and care required to produce it, wild rice is often more expensive than traditional rice and is commonly sold as part of a wild rice blend, like the one used in this recipe.

Cranberry rice with apples and pecans

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Wild Rice Pilaf is simmered in herb-seasoned chicken broth and apple juice, then filled with sweet dried cranberries, apples, and roasted pecans. The result is a delicious balance of savory and sweet flavors that feels special enough for the holidays but simple enough to enjoy any time of year.

Prep Time 8 minutes

Cook Time 1 hour

Total Time 1 hour 8 minutes

Ingredients

• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups apple juice
• 1 tablespoon Dijon mustard
• 3 tablespoons butter, divided
• 1/2 tsp EACH salt, dried parsley
• 1/4 tsp EACH pepper, dried oregano, dried thyme
• 1 bay leaf
• 1 cup wild rice blend, rinsed and drained
• 1/2 large onion, diced
• 1 Fuji or honeycrisp apple, chopped
• 3 garlic cloves, minced
• 1 teaspoon apple cider vinegar (to taste)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted

Garnish (optional):

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• fresh thyme
• fresh parsley

Instructions

1. In a large nonstick skillet, combine the broth, apple juice, Dijon mustard, 1 tablespoon butter, salt, pepper, thyme, oregano, parsley, and bay leaf. Bring the mixture to a boil.
2. Stir in the rice, cover, and reduce the heat to low. Simmer for 45–60 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally and replace the lid after stirring. If the rice absorbs the liquid before it is fully cooked, add a little extra water as needed. Begin checking for doneness at the 45-minute mark.
3. Once the rice is cooked, drain any excess liquid if necessary and set the rice aside in a fine-mesh strainer.
4. Return the skillet to medium heat and melt the remaining 2 tablespoons of butter. Increase the heat to medium-high, then add the onions and apples. Sauté for 5–7 minutes, or until softened and lightly golden.
5. Add the garlic and cook for 30 seconds, or until fragrant.
6. Return the cooked rice to the skillet. Add the cranberries and pecans, then toss until everything is evenly combined.
7. If desired, stir in the apple cider vinegar a little at a time for extra brightness and tang. Season with additional salt and pepper to taste.
8. Garnish as desired and serve warm.

Notes

• *A wild rice blend works best for this recipe. A blend of wild rice, long-grain brown rice, short-grain brown rice, and red rice provides great texture and flavor, but any similar wild rice blend should work just as well.
• **Cooking times and liquid absorption can vary depending on the cookware you use. Enamel-coated cast iron retains heat very efficiently and may cause the rice to absorb liquid more quickly, which could require additional water during cooking. A nonstick skillet tends to follow the recipe's liquid ratio more closely. Keep an eye on the rice and adjust as needed.

Make Ahead

• This dish is an excellent make-ahead option since the hearty rice blend reheats beautifully.
• Prepare the recipe as directed, but leave out the cranberries and pecans. Add them when reheating to preserve their texture and flavor.
• To reheat on the stovetop, warm the rice gently over low heat. If it seems dry, add a splash of water and stir until heated through. A drizzle of melted butter can also be added for extra richness.
• To reheat in the oven, transfer the rice to a casserole dish and toss with 2 tablespoons of water. Cover and bake at 300°F (150°C) for about 20 minutes, or until thoroughly warmed. If needed, finish with a little melted butter before serving.

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