Cranberry Rice Pilaf
Tangy and tart cranberries and apples pair with nutty, wild rice to bring out festive flavors in Cranberry Rice Pilaf. The easy rice recipe is the perfect side dish for any of your fall and Christmas dinner!
Servings: 8 servings
Calories: 254kcal
Ingredients
- 2 cups wild and brown rice blend
- 4 cups chicken broth
- 1 stick salted butter 8 Tablespoons
- 3 large shallots diced
- 2 Granny Smith apples diced
- 1 cup dried cranberries
- 1 cup pecans chopped
- 2 teaspoons fresh thyme
- 2 teaspoons fresh parsley
- 2 teaspoons fresh tarragon
- Salt and pepper to taste
Instructions
- Add chicken broth and wild rice blend to a medium saucepan. Turn heat to medium high until the mixture comes to a boil. Reduce heat to low, add the lid and simmer for 45 minutes. Do not remove the lid during cooking time.
- While the rice cooks, add butter to a large 12" skillet over medium heat. Add the stick of butter to a large 12” skillet and turn on the heat to medium. Add the diced shallots and cook for 3 minutes until translucent.
- Add the diced apples, cranberries and pecans and turn off the heat. Stir gently to combine.
- Once the rice has cooked, stir the rice into the skillet and mix. Sprinkle with the fresh herbs and season with salt and pepper to taste.
Video
Notes
Store leftovers in the refrigerator in an airtight container for up to 4 days.
I tested this recipe using fresh herbs for the holidays, but you all know I love a dried herb substitution for everyday use. You can substitute ½ teaspoon dried herb of the tarragon, parsley and thyme.
Can I make this ahead of time?
Yes, you can make it up to the point of adding fresh herbs. Store it covered in the refrigerator in a casserole dish. To reheat it, cover with foil and reheat it at 325°F until it’s just warmed through.Nutrition
Serving: 1g | Calories: 254kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 514mg | Fiber: 5g | Sugar: 19g
