Festive Cranberry Rice Pilaf – The Perfect Holiday Side

Wild rice pilaf with cranberries and pecans is a simple, tasty side dish that adds color and flavor to any meal. If you want something festive but easy to make, this pilaf combines the nutty taste of wild rice with the sweet crunch of cranberries and pecans.

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This dish is perfect for holidays or weeknight dinners because it’s both healthy and full of flavor. You’ll enjoy the mix of textures and the balance between sweet and savory without spending too much time in the kitchen.

You don’t need fancy ingredients or skills to make this pilaf. With just a few basic steps, you can create a beautiful side that pairs well with turkey, chicken, or vegetables. It’s a crowd-pleaser that feels special without the fuss.

How to Make Wild Rice Pilaf with Cranberries and Pecans

You’ll need a few key ingredients that bring out the flavors of this dish. Then, you’ll follow a straightforward cooking process that combines the nuts, dried fruit, and rice perfectly. Paying attention to cooking times and texture will help you get the best results for every bite.

Essential Ingredients

Start with wild rice as your base. It has a nutty flavor and chewy texture that stands out. You can mix wild rice with short-grain brown rice if you want a slightly sweeter and softer blend.

For sweetness and crunch, use dried cranberries and toasted pecans. Fresh herbs like parsley or thyme add a fresh and earthy aroma.

Also, include onions and carrots for extra flavor and color. Cooking the rice in vegetable or chicken broth instead of water boosts the overall taste.

Season simply with salt and pepper. Avoid overloading on spices to keep the dish’s natural flavors clear.

Wild Rice Pilaf with Cranberries and Pecans

Ingredients

1 cup wild rice (or a wild rice blend)
2 ½ cups low-sodium chicken broth or vegetable broth
1 tablespoon olive oil or butter
1 small onion, finely chopped
2 celery stalks, finely chopped
1 garlic clove, minced
½ cup dried cranberries
½ cup pecans, toasted and roughly chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Method

Begin by rinsing the wild rice under cold water. In a medium saucepan, combine the rice and broth, bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed. This usually takes about 40–45 minutes.

While the rice cooks, heat olive oil or butter in a large skillet over medium heat. Add the onion and celery, cooking until softened and fragrant. Stir in the garlic, thyme, and rosemary, and cook briefly until aromatic.

When the rice is finished, fluff it with a fork and transfer it into the skillet with the vegetables. Stir in the dried cranberries and toasted pecans, mixing gently to combine. Season with salt and black pepper to taste.

Finish by sprinkling fresh parsley over the top before serving.

Tips for Perfect Texture

Keep an eye on the liquid level while the rice cooks. If it looks dry before the rice is soft, add a bit more broth or water to prevent burning.

Toast your pecans in a dry skillet for a few minutes before adding. This brings out their crunch and flavor without making them soggy.

Avoid over-stirring the rice while it cooks. Stirring too often can break the grains and make the pilaf mushy.

Let the pilaf sit covered for 5 minutes after cooking. This helps the rice finish steaming and makes it fluffier when you fluff it up.

Flavor Variations and Serving Suggestions

You can easily change the flavors in this wild rice pilaf to suit your taste or what you have on hand. Also, picking the right main dish to go with it can make your whole meal more delicious and balanced.

Ingredient Substitutions

If you don’t have pecans, you can swap them with walnuts, almonds, or cashews. These nuts add a similar crunch and nutty flavor.

For dried cranberries, try using dried cherries, raisins, or currants. They bring the same sweet and tart balance but with a slight twist.

If you want a bit more color and nutrition, toss in chopped apples or some carrots. Both add sweetness and texture.

You can also replace wild rice with short-grain brown rice or a mix of wild and brown rice for a softer texture but still keep some chewiness.

Pairing with Main Dishes

This pilaf works well as a side for many types of meals. It pairs perfectly with roast chicken or turkey, as the nuts and cranberries complement the savory flavors of the meat.

You can also serve it with grilled pork chops or baked salmon. The slightly sweet and nutty pilaf balances the richness of these dishes.

For a vegetarian option, try it with roasted vegetables or stuffed peppers. It adds protein and texture while keeping the meal hearty.

You can even serve it as part of a holiday spread alongside mashed potatoes and gravy for a colorful, festive touch.

Follow my Thanksgiving Side Dishes board on Pinterest.