Description
This cranberry pecan wild rice pilaf is a warm, colorful side dish that balances nutty rice, sweet-tart cranberries, and buttery toasted pecans. It’s perfect for Thanksgiving, Christmas, or any dinner that deserves something a little special. You can make it on the stovetop or in the oven, and it reheats beautifully. The finish of fresh orange zest sets it apart from the rest, adding a gentle brightness that makes every bite pop.
Equipment:
- Large heavy-bottomed pot with lid or Dutch oven
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Baking sheet (for toasting pecans)
- Zester or microplane
Ingredients
- 2 cups wild rice blend (or 1 cup wild rice + 1 cup brown rice)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup finely diced shallot or yellow onion
- 1 bay leaf
- 2–3 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 4 cups low-sodium chicken broth or vegetable broth (swap up to 1 1/2 cups with apple juice for a touch of sweetness, optional)
- 1 tart apple, such as Granny Smith, small dice (optional but lovely)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and coarsely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon orange zest (original element)
- 1 teaspoon apple cider vinegar or a squeeze of fresh orange juice (optional, for brightness)
- Kosher salt and freshly ground black pepper, to taste
Instructions
Stovetop Method:
- Heat butter and olive oil in a large heavy pot over medium heat. Add shallot and cook until soft, about 3 minutes.
- Stir in the rice and toast for 2–3 minutes, stirring often, until lightly fragrant. Add bay leaf, thyme, and a generous pinch of salt and pepper.
- Pour in the broth (and apple juice if using). Stir once, bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender, about 40–50 minutes.
- Stir in the diced apple (if using) and dried cranberries during the last 10 minutes of cooking so they can soften without breaking down.
- Remove from the heat. Discard bay leaf and thyme sprigs. Fold in toasted pecans, parsley, and orange zest. Adjust seasoning with more salt and pepper. Add a splash of apple cider vinegar or orange juice if you like a little extra lift.
Oven Method:
- Preheat oven to 375°F.
- After sautéing shallot and toasting the rice in butter and oil, transfer everything to a Dutch oven or oven-safe dish. Stir in bay leaf, thyme, broth, and optional apple juice.
- Cover tightly with lid or foil and bake for 40–45 minutes, until rice is tender and liquid absorbed.
- Stir in diced apple and dried cranberries in the last 10 minutes of baking.
- Remove from oven. Discard bay leaf and thyme sprigs. Fold in toasted pecans, parsley, and orange zest. Season to taste with salt, pepper, and optional vinegar or orange juice.
Notes
The orange zest is what makes this version stand out. It doesn’t overpower the dish, but it adds a subtle brightness that balances the richness of the nuts and the sweetness of the cranberries. Most traditional versions stop at parsley and vinegar. Adding that one citrus note makes the flavors more complete and makes it feel fresh on the holiday table. This recipe is naturally gluten-free if you use a gluten-free broth, and it can be dairy-free if you replace butter with olive oil.
Make Ahead and Reheating:
- Cook fully, cool, and refrigerate covered up to 2 days.
- Reheat gently on the stovetop with a splash of broth and a knob of butter, or spread on a sheet pan, cover loosely, and warm at 300°F for about 10 minutes.
- Hold back a few pecans when you make it, and sprinkle them fresh just before serving to keep them crunchy.