Apple, Cranberry and Pecan Wild Rice Pilaf

“If you have been asked to bring a dish to a Thanksgiving dinner you might consider this one. This is a recipe just perfect for Fall and would be welcome at any Thanksgiving meal. I love it because it is so easy, a little different and tastes delicious. It is really special!”
– Carolyn

Prep time 15 minutes
Cook time 60-75 minutes
Calories 210
Servings 8

Ingredients

1 cup uncooked Wild Rice
1/2 and 1/3 cup Dried Cranberries (Craisins)
2 cups Chicken stock
2 cups Apple Juice
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon freshly ground Black Pepper
2 Tablespoons Canola or Olive oil
1 large Apple of your choice, peeled, cored and diced
1/2 cup medium-fine Chopped Pecans
3 cloves Garlic, chopped fine

Method

In a medium size pot, combine wild rice, 1/2 cup craisins, chicken stock, apple juice, thyme, oregano, black pepper and 1 tablespoon oil.
Bring to a boil on high heat, cover and then turn heat down to medium-low until simmering and continue to cook for anywhere from 60-75 minutes until the liquid is absorbed.
In a small fry pan, add the remaining 1 tablespoon of oil, the chopped garlic and diced apples and cook over medium-low heat until softened and fragrant.
Mix the 1/3 cup craisins and chopped pecans together.
Once all liquid has been absorbed and the wild rice is sufficiently tender, add the apple/garlic and craisin/pecan mixtures into the pot and give a gentle stir.
This dish is delicious warm or chilled.

Tips

I love wild rice dishes but I find that every time I make them the rice takes a different amount of time to fully cook. You cannot rush it. I recommend making this dish with that in mind and giving yourself plenty of time for the rice to cook.
Just know that wild rice does have a nuttiness to it.
This dish can easily be made the day before you need it.

If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!