Cranberry Pecan Wild Rice Pilaf: A Festive, Flavorful Side Dish
This Cranberry Pecan Wild Rice Pilaf is a hearty and colorful dish that’s as beautiful on the table as it is delicious to eat. With nutty wild rice, sweet-tart cranberries, and crunchy toasted pecans, it’s the perfect side for holiday feasts.
Wild rice has long been celebrated in Native American and Midwest traditions for its earthy, nutty flavor and wholesome nutrition.
Pairing it with sweet dried cranberries and crunchy pecans creates a vibrant pilaf that balances savory and sweet in every bite. A touch of fresh herbs ties the flavors together, making it a versatile dish for both casual meals and festive spreads.
Why You’ll Love This Recipe
- Beautiful & festive: The colorful mix of rice, cranberries, and pecans looks stunning on any table.
- Nutritious: Packed with fiber, antioxidants, and healthy fats.
- Easy to prepare: Simple steps with big flavor payoff.
- Versatile: Pairs well with poultry, beef, pork, or vegetarian mains.
- Make-ahead friendly: Can be prepped in advance, perfect for busy holidays.
Cranberry Pecan Wild Rice Pilaf
Ingredients
- 1 cup wild rice blend or plain wild rice for stronger nutty flavor
- 2 ½ cups vegetable or chicken broth for richer flavor, use broth instead of water
- 1 tbsp olive oil or butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup dried cranberries or dried cherries for variation
- ½ cup pecans toasted and roughly chopped (walnuts or almonds can be used instead)
- 2 tbsp fresh parsley chopped (or thyme for a more earthy flavor)
- Salt and pepper to taste
- Optional Add-Ins:
- ½ cup diced carrots or celery for extra texture
- Zest of 1 orange for a citrus twist
- A handful of baby spinach stirred in at the end for color and nutrients
Instructions
- Cook the rice: Rinse wild rice under cold water. In a medium saucepan, combine wild rice and broth. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes (or according to package directions) until rice is tender and has a nutty, chewy texture. Drain any excess liquid if needed.
- Toast the nuts: While rice cooks, place pecans in a dry skillet over medium heat. Toast for 3–4 minutes, stirring often, until fragrant and slightly golden. Set aside.
- Sauté aromatics: In a large skillet, heat olive oil or butter over medium heat. Add onion (and optional carrots/celery if using) and cook for 4–5 minutes until softened and fragrant. Add garlic and cook another 1 minute.
- Combine: Add cooked wild rice to the skillet with sautéed vegetables. Stir in dried cranberries, toasted pecans, and fresh parsley. Mix gently to combine.
- Season & finish: Taste and adjust seasoning with salt and pepper. For extra brightness, stir in a bit of orange zest or a squeeze of lemon juice.
- Serve: Transfer pilaf to a serving dish and garnish with additional parsley and toasted pecans for a beautiful presentation.
Pro Tips & Variations
- Nut swap: Use almonds, walnuts, or pistachios if you don’t have pecans. For a sweeter crunch, try candied pecans.
- Fruit twist: Replace cranberries with dried cherries, apricots, or raisins for a new flavor profile.
- Citrus boost: Add orange zest or a splash of orange juice to brighten the dish.
- Make it a meal: Stir in shredded chicken, roasted turkey, or chickpeas for added protein.
- Vegan option: Stick with vegetable broth and olive oil for a fully plant-based dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently on the stovetop with a splash of broth or water to keep the rice moist, or microwave individual servings.
Serving Suggestions
- Pairings: Perfect with roast chicken, turkey, or pork tenderloin. It also pairs beautifully with salmon or a hearty vegetarian main.
- Toppings: Garnish with extra toasted nuts, fresh herbs, or even crumbled feta for creaminess.
- Drinks: Serve with a glass of Pinot Noir, Chardonnay, or sparkling water with citrus.
- Occasions: Ideal for holiday dinners (Thanksgiving, Christmas), but simple enough for weeknight meals or meal prep lunches.
Frequently Asked Questions
Q: Can I make this pilaf ahead of time?
Yes—cook the rice and sauté the aromatics up to 24 hours in advance. Store separately, then combine and warm before serving.
Q: Can I freeze Cranberry Pecan Wild Rice Pilaf?
Yes. Cool completely, then freeze in an airtight container for up to 2 months. Reheat gently with a splash of broth.
Q: What if my wild rice is too chewy?
Cook times vary by brand and blend. If it feels undercooked, simply add more broth and continue simmering until tender.
Q: Can I make it without nuts?
Of course—just leave them out or substitute sunflower seeds or pumpkin seeds for crunch.
