Best Cranberry Apple Pecan Wild Rice Recipes

CRANBERRY APPLE PECAN WILD RICE PILAF Recipe - (3.6/5) image

Provided by PineyCook

Number Of Ingredients 20

1-1/2 cups low-sodium chicken broth
1-1/2 cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 cup wild rice, rinsed and drained
1/2 large onion, diced
1 Fuji or honeycrisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
Garnish (optional)
fresh thyme
fresh parsley

Steps:

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer. To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds. Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.

Cranberry Apple Pecan Wild Rice image

Number Of Ingredients 17

1.5 cups low sodium chicken broth
1.5 cups apple juice
1 tablespoon dijon mustard
3 tablespoon butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 cup wild rice, rinsed until water runs clear and drained
1/2 large onion, diced
1 fuji or honeycrisp apple, diced
3 cloves garlic
2 teaspoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup pecans, toasted

Steps:

Combine chicken broth, apple juice, dijon, 1 tbsp butter, salt, pepper, parsley, oregano, thyme, and bay leaf in a large skillet. Bring to a boil, add rice, cover, and reduce heat to low. Simmer 45 to 60 minutes, until rice is tender and almost all of the liquid is absorbed. Once cooked, drain the rice and leave it in the strainer.
Melt two tablespoons of butter over medium heat in the same skillet. Saute onions and apples for five to seven minutes, until tender. Add garlic and saute 30 seconds.
Return rice to skillet with cranberries, pecans, apples, and apple cider vinegar. Toss to combine evenly. Add salt and pepper to taste.
Note: I tripled the recipe easily for a large crowd, using half brown rice and half wild rice. Add the pecans in just before serving so they do not become soft.