Cranberry Apple Wild Rice Pilaf

Introduction

There’s something magical about the combination of sweet and savory in a dish, and this Cranberry Apple Wild Rice Pilaf perfectly embodies that harmony. My family couldn’t stop raving about it when I made it for our recent holiday gathering. The delightful burst of dried cranberries paired with the crunch of pecans and the refreshing tartness of apples transformed a simple side dish into a centerpiece. It not only complemented our main courses but also brought vibrant color and flavor to the table. This pilaf has become a new favorite in our household, and I’m excited to share this recipe with you.

Ingredients

• 2 tablespoons butter
• 1 tablespoon Roasted Garlic Infused Oil
• 2 cups wild rice or brown rice
• 4 cups unsalted chicken broth or stock
• ¾ cup sweetened dried cranberries
• 1 teaspoon Rustic Herb Seasoning
• ½ teaspoon salt
• 1 small apple, chopped
• ½ cup chopped pecans
• Chopped fresh parsley for garnish (optional)

Instructions

Preheat Oven

Start by preheating your oven to 350°F (175°C). This ensures that your rice pilaf will cook evenly once it’s placed in the oven.

Sauté Rice

In a Dutch oven or an oven-safe casserole dish, melt the butter along with the Roasted Garlic Infused Oil over medium-high heat. Once melted, add the rice and sauté it for about 3 minutes. The goal is to coat the rice well with the oil and butter, enhancing its flavor and texture.

Combine Ingredients

Next, add the chicken broth, sweetened dried cranberries, Rustic Herb Seasoning, and salt to the sautéed rice. Stir the mixture and bring it to a simmer. Cover the dish tightly with a lid.

Bake

Transfer the covered dish to the preheated oven. Bake for 45 minutes, or until the liquid is absorbed and the rice is tender. The aroma wafting through your kitchen will be nothing short of heavenly!

Finish the Pilaf

After baking, taste the pilaf and season with additional salt and pepper if desired. Finally, stir in the chopped apple and pecans for a delightful crunch. Garnish with chopped fresh parsley if you want to add a touch of color.

Nutrition Facts

• Servings: 12
• Calories per serving: 210
• Sugar: 5g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg

Preparation Time

• Active Time: 15 minutes
• Total Time: 1 hour

How to Serve

• As a Side Dish: This pilaf pairs beautifully with roasted meats, such as turkey, chicken, or pork.
• Vegetarian Option: Serve it as a main dish with a side of roasted vegetables for a satisfying vegetarian meal.
• Garnish: Top with fresh parsley for a pop of color and extra flavor.

Additional Tips

1. Rice Choice: While wild rice gives a wonderful nutty flavor, brown rice can be a good substitute if that’s what you have on hand.
2. Herb Seasoning: Feel free to adjust the Rustic Herb Seasoning based on your preference. Italian seasoning or a blend of dried thyme and rosemary would work well, too.
3. Add More Fruits: Consider adding dried apricots or figs for a different flavor profile.
4. Nut Allergies: If you have nut allergies, you can simply omit the pecans or substitute them with sunflower seeds.
5. Make Ahead: This dish can be made a day in advance and reheated. Just add a splash of broth to rehydrate it while reheating.

Recipe Variations

• Add Protein: For a heartier dish, mix in cooked chicken, turkey, or even sautéed mushrooms.
• Cheesy Twist: Stir in some grated cheese, such as feta or goat cheese, right before serving for a creamy texture.
• Spicy Kick: Add a pinch of red pepper flakes for some heat.

Serving Suggestions

• With Meat: Serve alongside roasted chicken or pork loin for a complete meal.
• Salad Pairing: Pair with a light arugula salad dressed with lemon vinaigrette.
• Leftover Ideas: Use leftover pilaf as a filling for stuffed peppers.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the pilaf for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the microwave or on the stovetop with a splash of broth.

FAQ Section

1. Can I use instant rice?

• Instant rice cooks much faster and might not yield the same texture. It’s best to stick with wild or brown rice for this recipe.

1. Is this recipe gluten-free?

• Yes, if you use gluten-free broth and check the rice packaging to ensure it’s certified gluten-free.

1. Can I omit the butter?

• You can replace the butter with olive oil or a dairy-free alternative if you’re looking for a lighter version.

1. What type of apple should I use?

• A sweet-tart apple like Granny Smith or Honeycrisp works best for a nice contrast to the cranberries.

1. How can I make this dish vegan?

• Use vegetable broth and replace butter with olive oil. You can also omit the pecans if you’re looking to eliminate all animal products.

1. Can I prepare this ahead of time?

• Yes, you can prepare the dish and keep it covered in the refrigerator until you’re ready to bake it.

1. What can I substitute for pecans?

• Walnuts or sunflower seeds are great alternatives if you prefer a different nut or seed.

1. How do I know when the rice is done?

• The rice is done when it has absorbed the liquid and is tender to the bite.

1. Can I add other vegetables?

• Absolutely! Diced bell peppers, carrots, or green onions can add color and nutrition.

1. How do I reheat leftover pilaf?

• Reheat in the microwave or stovetop with a splash of broth to keep it moist.

Conclusion

Cranberry Apple Wild Rice Pilaf is not just a side dish; it’s a celebration of flavors and textures that elevate any meal. The blend of savory rice, tart cranberries, and sweet apples, complemented by crunchy pecans, makes this pilaf a versatile favorite. Whether served during the holidays or as a delightful accompaniment to your weeknight dinners, it’s sure to impress family and friends alike. Give it a try and watch it become a staple in your home just as it has in mine!

Print