Wild Rice Pilaf with Cranberries and Apple

When you need a simple side that works just as well on a weeknight as it does on your holiday table, nothing beats this wild rice pilaf with cranberries.

With simple ingredients, you'll enjoy this again and again all fall long.

The wild rice you buy decides everything

Some wild rice pilaf recipes lean on boxed blend. It is really long-grain rice with a few dark wild grains scattered in. Those are good, and they cook fast. I go a different direction.

I love the nutty flavor and chewy texture of real wild rice.  I prefer the texture next to cranberries and pecans.   

Fun thing: wild rice isn't rice at all. It's the seed of an aquatic grass. That's why it looks so different. And it takes longer to cook.

If you have a wild rice blend, use it. Just make sure you check the package because the cooking time could be very different.

Not every apple survives the pot.

We are going after both taste and texture with the apple, so the ones you choose matter. Soft apples will get mushy quickly. I don't recommend using Gala, McIntosh, or Red Delicious here.

Pick something firmer like Honeycrisp, Braeburn, or Granny Smith.

Ignore the clock; watch the grain

Depending on the wild rice you buy, the cooking time can vary. A blend can be done in 25 minutes. I've had some bought in bulk bins take an hour. On average, expect 45 minutes.

Since this holds nicely, I recommend starting earlier than you think you need to. In my testing, I've found some packages to be...optimistic.

Cook to look and texture, not time. You want the grains to split and curl open at the ends. Bite one just to make sure they are done. They should be firm, but have some give. If you get crunchy, it isn't done. Don't crank the heat. Just add more broth if you need to and cook longer.

Troubleshooting

• Soupy pilaf. Either it didn't rest, or you didn't let the liquid cook off. Simmer for a few more minutes, then let it sit off the heat with the lid on.
• Brown apples. Tossing with lemon is what prevents that, so don't skip that step. For special occasions, you can wait until just before serving to add the apple if you want.
• Crunchy Wild Rice. It needs to cook longer. Add more liquid if needed, then cook until the crunch is gone.

Make it Yours

• No pecans? Toasted walnuts, sliced almonds, or pepitas are all good options.
• Swap the dried cranberries for dried cherries or chopped apricots for a different sweet note.
• Use rosemary in place of thyme. A sprinkle of fresh parsley also makes a nice addition.
• Want dinner instead of a side? Stir in roasted butternut squash and chickpeas or shredded chicken.
• Feel free to add more veggies when you add the onion. Celery and carrots are good additions to this wild rice pilaf recipe.

Better the second day

If you are hosting, I have good news for you. I think this is actually better the second day. Cool it completely and then store in the refrigerator. Rewarm it gently with a splash of broth. The apples will get soft and lose some of the texture. You can either wait to add them until shortly before serving, or just toss in a little more for some crunch.

What to Serve with It

Wild rice with cranberries is perfect on your holiday table next to my air fryer turkey breast or sous vide turkey breast. I love serving it with my maple Brussels sprouts alongside.

It is not only a holiday thing. Serve it with tri tip roast on a weekend, or Instant Pot chicken legs on a Tuesday night.