Wild Rice Pilaf with Cranberries and Apples

Wild rice pilaf with cranberries and apples is perfect for your fall table. Its an easy side that comes together in one pot, with apples, cranberries, and pecans stirred in at the end.

Course Side Dish

Cuisine American, Gluten Free, Healthy

Diet Gluten Free

Keyword wild rice pilaf recipe

Prep Time 10

Cook Time 1 3

Total Time 1 12

Servings

Calories 196kcal

Author Wendy Polisi

Ingredients

2 tablespoons extra virgin olive oil
1 onion chopped
1 tablespoon minced garlic
2 cups uncooked wild rice
4 ½ cups vegetable broth
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh ground pepper
1 apple diced
1 tablespoon lemon juice
1 cup dried cranberries
½ cup chopped pecans
2 tablespoons parsley

US Customary - Metric

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook for 6 minutes, until tender. Add garlic and cook for one-minute longer.
Increase heat to medium-high and add wild rice. Cook for 2 minutes, stirring often. Add broth, thyme, sea salt and pepper.
Bring to a boil. Cover and reduce the heat to low. Simmer for 45 minutes, until the rice is tender. (Note: Wild Rice cooking time can vary, so make sure you check the cooking time on the brand you purchase. I’ve had some brands take up to an hour to cook.)
Remove from heat and let stand covered for 10 minutes.
Toss together diced apple and lemon juice in a small bowl. Add apple, dries cranberries and pecans to the rice and toss. Garnish with parsley and serve warm.

Nutrition