Cranberry Apple Pecan Wild Rice Pilaf Recipe

Cranberry Apple Pecan Wild Rice Pilaf

Course: Side Dish
Servings: 6


  • 1 cup chicken broth
  • 1.5 cups apple juice
  • 3 tbsp butter divided
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1 cup wild rice rinsed and drained
  • 1/2 cup onion diced
  • 1.5 cups Fuji or honeycrisp apple chopped
  • 3 cloves garlic minced
  • 2 tsp apple cider vinegar
  • 1/2 cup dried cranberries
  • 3/4 cup chopped pecans


  • Toast the pecans in an air fryer for 5 minutes at 350 °F. Be careful about over-cooking, as they will continue to cook for a while after they are removed from the fryer.
  • Boil chicken broth, apple juice, 1 tablespoon butter, Dijon mustard, and spices.
  • Add rice, bring back to a boil, cover, and reduce heat to low. Simmer for 45-60 minutes. If the water starts to run out before the rice is cooked, add small amounts of water.
  • Once the rice is soft and tender, remove it to a large storage bowl.
  • Melt the remaining 2 tablespoons of butter at medium-high heat. Add the onion and apple. Sauté for 5 to 7 minutes, until the onions are tender.
  • Add the garlic and sauté for another minute.
  • In the large storage bowl, mix together the rice, onions, and apples. Add the cranberries, toasted pecans, and apple cider vinegar. Mix well.
  • Add additional salt and pepper to taste.