CRANBERRY APPLE PECAN WILD RICE PILAF
Easy one pot Cranberry Apple Pecan Wild Rice Pilaf simmered in herb seasoned chicken broth and apple juice and riddled with sweet dried cranberries, apples and roasted pecans for an unbelievable savory sweet side dish perfect for the holidays and easy enough for everyday!
I shot the rice first and the cake second, so every trip back to the kitchen, I would pause and eat more rice – I could barely tear myself away. And each time I did, I just made another excuse to head back to the kitchen for more rice. Shooting that cake took twice as long as it should have.

This Cranberry, Apple, Pecan Wild Rice is perfect for the holidays, company, or just to exceed your everyday deliciousness quota and even more perfect because its cooked in one pot and there is hardly any “hands on” time.
Cranberry Apple Pecan Wild Rice Pilaf Recipe
INGREDIENTS
  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 cups apple juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons butter, divided
  • 1/2 tsp EACH salt, dried parsley
  • 1/4 tsp EACH pepper, dried oregano, dried thyme
  • 1 bay leaf
  • 1 cup wild rice blend, rinsed and drained
  • 1/2 large onion, diced
  • 1 Fuji or honeycrisp apple, chopped
  • 3 garlic cloves, minced
  • 1-2 teaspoons apple cider vinegar (to taste)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
Garnish (optional)
  • fresh thyme
  • fresh parsley
  • Easy one pot Cranberry Apple Pecan Rice Pilaf simmered in herb seasoned chicken broth and apple juice and riddled with sweet dried cranberries, apples and roasted pecans for an unbelievable savory sweet side dish perfect for the holidays. Everyone always asks for this recipe!
INSTRUCTIONS
  1. Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.
  2. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
  3. To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
  4. Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
RECIPE NOTES
I use the wild rice blend located in the bulk bins at Sprouts. That blend is wild rice, long grain brown rice, short grain brown rice, and red rice. I am sure anything similar will work great. Enjoy!
I have 2 tips cooked this rice a few different ways. When you cooked it in my enamel cast iron skillet, You can cooked it on the lowest possible setting (as cast iron gets very hot) and it absorbed all the liquid within 30 minutes and you had to add quite a bit of additional water. When you cooked it in my nonstick skillet as instructed in the recipe, the liquid in the recipe was perfect. Either pan will work, but just be aware so you can improvise as needed.