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Cranberry Apple Wild Rice Pilaf

Cranberry apple wild rice pilaf simmers in chicken broth until the rice is tender and most grains have split open. Toasted pecans, tender apple, and dried cranberries add a mix of savory and sweet flavors.
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Prep Time 10 minutes
Cook Time 1 hour 2 minutes
standing time 5 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 0.5 cup pecans chopped
  • 3 tbsp unsalted butter divided
  • 1 apple medium, cored and diced
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup celery chopped
  • 1 cup wild rice uncooked, rinsed and drained
  • 3 cup chicken broth low-sodium
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.33 cup cranberries dried
  • 2 tbsp parsley fresh, chopped

Method
 

  1. Toast the pecans in a dry 3-quart saucepan over medium heat for 3 to 4 minutes, stirring often, until fragrant.
  2. Transfer the toasted pecans to a plate.
  3. Melt 1 tablespoon of the butter in the saucepan.
  4. Add the apple and cook for 2 to 3 minutes until just tender.
  5. Transfer the apple to the plate with the pecans.
  6. Melt the remaining 2 tablespoons butter in the saucepan.
  7. Add the onion and celery and cook for 4 to 5 minutes until softened.
  8. Stir in the wild rice and cook for 2 minutes.
  9. Add the broth, salt, and pepper and bring to a boil.
  10. Cover, reduce the heat to low, and simmer for 40 minutes.
  11. Stir in the cranberries.
  12. Cover and simmer for 5 to 15 minutes, until the rice is tender and most grains have split open.
  13. Remove the saucepan from the heat and stir in the apple and parsley.
  14. Cover and let stand for 5 minutes.
  15. Sprinkle with the toasted pecans and serve.

Notes

For the best texture, simmer until the rice is tender and most grains have split open. Refrigerate leftovers for up to 4 days; freezer-friendly. For a vegetarian version, use vegetable broth instead of chicken broth.