Wild Rice Pilaf with Cranberries and Apple
Easy and oh-so-flavorful, this wild rice pilaf with cranberries and apple is perfect for the holidays or a regular dinner! Filled with shallots, pistachios and a hint of nutmeg, it’s a fun twist on the classic dish. Dairy free, gluten free and vegan.
There is something about rice pilaf that is so comforting to me.
I don’t know why, or where that feeling comes from, but it always makes me happy each and every time I make it.
Now, I’ve actually been making this dish since last fall. And only now am getting around to sharing it with you. For shame!
But at the very least, it’s here in plenty of time for Thanksgiving.
Because, friends, you are most definitely going to want to add this to your menus.
Let me start off by saying that this is hands-down my favorite version of rice pilaf. Boldness right there!
But oh so deserved.
We’re talking an easy side dish that is fantastic for the holidays or for a regular weeknight dinner.
Full of flavor from the shallots, the wild rice and the little pops of apple, dried cranberries and pistachios, this pilaf is hard not to fall head over heels in love with.
Savory, yet slightly sweet … that’s pure happiness in that bowl right there.
Additional Holiday Recipes You Might Enjoy:
- Root Vegetable Quinoa Pilaf
- Cranberry Quinoa Salad
- Wild Rice Stuffed Portobello Mushrooms
- Sweet Potato and Kale Brown Rice Casserole
- Dairy Free Mashed Potatoes
- Savory Sweet Potato Casserole
- Classic Thanksgiving Stuffing
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 tablespoons unsalted butter or dairy free butter*
- 2 medium shallots, diced
- 1 medium apple, peeled, cored and chopped
- 1 cup uncooked wild rice blend
- 3 cups low sodium vegetable broth
- ½ teaspoon salt
- pinch of pepper
- pinch of nutmeg
- ⅓ to ½ cup dried cranberries
- ¼ cup shelled pistachios, roughly chopped
- minced fresh chives, for garnish
- Set a large saucepan over medium heat. Add in the butter. When melted, add in the shallots and apple. Cook for about 5 minutes, until tender.
- Add in the wild rice. Cook for about 2 minutes, stirring frequently, until toasted and fragrant.
- Add in the broth, salt, pepper and nutmeg. Bring the mixture to a boil, then cover, turn down the heat and let simmer gently for about 30 to 45 minutes, until tender. Start checking the rice around the 30 minute mark to see if it’s done - it should be tender but have a bit of chew. If any liquid remains when the rice is finished cooking, drain.
- Fluff the rice with a fork, then stir in the cranberries and pistachios. Garnish with the fresh chives.
*Feel free to use olive oil in place of the butter. However, I will say that this is one of those recipes where I feel like the butter really adds something!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 383mgCarbohydrates: 35gFiber: 3gSugar: 17gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.