Cranberry Apple Wild Rice Pilaf

As the leaves turn vibrant shades of red and gold, and the crisp autumn air begins to settle in, there’s nothing quite like a warm, hearty dish to embrace the season. One such dish that perfectly encapsulates the essence of fall is Cranberry Apple Wild Rice Pilaf. This delightful recipe brings together the wholesome goodness of wild rice, tart cranberries, and sweet apples, creating a dish that is not only visually appealing but also packed with flavor and nutrition. Whether served as a side during Thanksgiving dinner or as a comforting main course, this pilaf is versatile enough to suit any occasion.

Embrace the flavors of fall with this delightful Cranberry Apple Wild Rice Pilaf. This warm and hearty dish combines nutty wild rice with sweet apples and tart cranberries, creating a colorful and nutritious meal perfect for any occasion. Rich in protein and fiber, this dish not only tastes amazing but also contributes to a healthy diet. Ideal as a Thanksgiving side or cozy main course, it’s versatile and easy to make. Experience the comfort of autumn in every bite!

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Ingredients

1 cup wild rice blend

2 ½ cups vegetable broth (or chicken broth)

1 medium onion, finely chopped

1 clove garlic, minced

1 medium apple, peeled, cored, and diced (preferably Honeycrisp or Fuji)

½ cup dried cranberries

½ cup pecans, chopped (optional)

2 tablespoons olive oil

1 teaspoon dried thyme

½ teaspoon cinnamon

Salt and pepper to taste

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Rinse the Wild Rice: Begin by thoroughly rinsing the wild rice blend under cold running water to remove any impurities.

Cook the Rice: In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 10 minutes.

Sauté Aromatics: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until translucent. Add the minced garlic and cook for another minute until fragrant.

Add Apples and Spices: Stir in the diced apples, dried cranberries, thyme, and cinnamon. Cook for 5-6 minutes, stirring occasionally until the apples are slightly softened.

Combine with Rice: Fluff the cooked wild rice with a fork and add it to the skillet with the apple-cranberry mixture. Stir well to combine everything evenly. Season with salt and pepper to taste.

Toast Pecans (if using): In a separate dry pan, toast the chopped pecans over medium heat for 3-4 minutes, stirring frequently until fragrant.

Serve: Transfer the pilaf to a serving dish, top with toasted pecans, and garnish with sliced green onions and freshly chopped parsley.

Enjoy: Serve warm as a delicious side dish or as a light main course!

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6