This wild rice pilaf recipe is a definite crowd pleaser and must-have dish at any holiday get together! Packed with apples and cranberries, it’s bursting with flavour and makes the perfect healthy side dish for any feast! {Gluten-free & vegan}
Full of flavour and texture, this wild rice stuffing is packed with cranberries, apples, mushrooms and walnuts and is a tasty addition to any meal!
Not only does this cranberry rice side dish add some beautiful festive colour to the plate, it also incorporates this amazing burst of sweetness that compliments any holiday feast PERFECTLY.
For more Thanksgiving and holiday side dishes, be sure to check out my Healthy Mashed Potatoes and Green Bean Almondine Recipe.
Table of Contents
Why Make this recipe
- Healthy: This recipe is a great option as a healthy side for your holiday table and it incorporates fresh seasonal produce, so it’s especially appropriate to serve during the autumn and winter season. Within this dish, you’ll find quality fibre from the wild rice, apples, dried cranberries and mushrooms, and some heart healthy omega-3’s from the walnuts!
- Versatile: This dish is a plant-based and gluten-free option if you have guests or family members with certain dietary restrictions. After all, you don’t want them to feel left out from all the goodness, right?
- Make ahead: This is the perfect make ahead option if you are looking to serve this dish as part of a big feast. As an added bonus, it makes enough for six generous servings, so it’s great for entertaining.
Ingredient Notes
- Broth: To keep this dish plant-based and lower in sodium, I used a reduced-sodium vegetable broth, but you can also use chicken broth if you prefer.
- Apple juice: Use unsweetened juice that contains no added sugar.
- Mustard: A little Dijon mustard adds a really nice tang and flavour to the finished dish.
- Seasonings: Salt, pepper, parsley, oregano, thyme, and a bay leaf are added to infuse lots of flavour into this rice dish.
- Wild rice: Wild rice has a nice, slightly chewy texture and a subtle nutty flavour that pairs perfectly with the other components of this recipe. I used a wild rice blend to incorporate more texture and colour into this dish.
- Apple: I used a Gala apple for this recipe, but you can sub in whatever type of apple you have on hand.
- Dried cranberries: Look for dried cranberries that are lower in sugar if possible. Sometimes you can find ones that are naturally sweetened in the natural section of your grocery store.
- Walnuts: Walnuts add a great crunch to this cranberry rice. Pecans or slivered almonds would also work well.
Step by Step Instructions
Step 1 – In a large non-stick skillet, bring rice, broth, apple juice, mustard, 1 tablespoon olive oil, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil. Once boiling, cover and reduce heat to low. Simmer for 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed. Check rice for doneness at 45 minutes. Once cooked, allow it to sit covered in the pan for an additional 5-10 minutes to absorb any remaining liquid.
Step 2 – Meanwhile, over medium heat, add 1 tablespoon of olive oil to a frying pan. Add onions, apples and mushrooms. Saute for 5-7 minutes, or until mixture is tender. Add garlic and saute for 30 more seconds.
Step 3 – Add the apple and mushroom mixture to the cooked rice along with the cranberries and walnuts. Toss to evenly combine. Season with additional salt and pepper if desired. Garnish with chopped fresh parsley.
Recipe Tips
- I used a wild rice blend to incorporate more colour and texture. Cooking time may vary depending on the type of wild rice that you use, so be sure to read the package instructions for cooking time. The variety I purchased took about 50 minutes to cook.
- Rinse the wild rice prior to cooking. To do so, place the wild rice in a fine mesh strainer and rinse in the sink under cold running water. Shake to drain and proceed to add it to the saucepan for cooking.
- Use 100% pure apple juice with no added sugar when cooking the rice.
- Cook the wild rice until liquid is almost completely absorbed, about 45-60 minutes. Then allow it to sit covered for 5-10 minutes to absorb remaining liquid.
- You can use whatever type of apple you have on hand for this wild rice pilaf. If you prefer apples with a sweeter flavour, try Fuji, Gala, or Golden Delicious. For a more tart taste, use Honey Crisp, Pink Lady or Granny Smith.
Recipe FAQs
Why do you rinse wild rice prior to cooking?
Rinsing the rice helps to remove any debris, and also removes the surface starch that can cause the rice to clump together or get gummy as it cooks.
How to store
This cranberry wild rice pilaf is a great option if you are looking to make your sides ahead of time. Once it has cooled completely, transfer it to an air-tight container and it will keep well in the fridge for up to four days.
How to reheat
You can reheat this dish in the microwave or in the oven.
Microwave: Cover with plastic wrap and heat on high for 3 to 4 minutes, stirring halfway through.
Oven: Cover the rice with foil and heat through at 350F for 15 to 20 minutes.
Servings Suggestions
This wild rice pilaf is especially good with salmon, chicken or turkey breast and served alongside your other favourite sides!
Try it with:
- Slow Cooker Turkey Roast
- Air Fryer Turkey Breast
- Thanksgiving Sausage Stuffing
- Stuffed Turkey Breast
- Healthy Mashed Sweet Potatoes
- Roasted Ranch Carrots
- Sauteed Green Beans with Red Peppers & Almonds
- Walnut Crusted Salmon
- Cranberry Party Meatballs
More similar recipes
- Oven Roasted Broccoli with Lemon and Parmesan
- Butternut Squash, Pomegranate & Kale Quinoa Salad
- Squash Apple Cranberry Bake
- Kale Salad with Cranberries
Did you make this recipe? Scroll down to leave a rating and review!
Wild Rice Pilaf with Cranberries and Apples
Ingredients
- 1 cup low-sodium vegetable broth
- 1 cup unsweetened apple juice no sugar added
- 1 tbsp Dijon mustard
- 2 tbsp olive oil divided
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- 1 cup wild rice rinsed and drained
- 1 small onion diced
- 1 medium apple chopped
- 1 cup sliced mushrooms
- 3 garlic cloves minced
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
Instructions
- In a large non-stick skillet, bring rice, broth, apple juice, mustard, 1 tablespoon olive oil, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil. Once boiling, cover and reduce heat to low. Simmer for 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed. Check rice for doneness at 45 minutes. Once cooked, allow it to sit covered in the pan for an additional 5-10 minutes to absorb any remaining liquid.
- Meanwhile, over medium heat, add 1 tablespoon of olive oil to a frying pan. Add onions, apples and mushrooms. Saute for 5-7 minutes, or until mixture is tender. Add garlic and saute for 30 more seconds.
- Add the apple and mushroom mixture to the cooked rice along with the cranberries and walnuts. Toss to evenly combine. Season with additional salt and pepper if desired. Garnish with chopped fresh parsley.
Notes
- I used a wild rice blend to incorporate more colour and texture. Cooking time may vary depending on the type of wild rice that you use, so be sure to read the package instructions for cooking time. The variety I purchasesd took about 50 minutes to cook.
- Rinse the wild rice prior to cooking. To do so, place the wild rice in a fine mesh strainer and rinse in the sink under cold running water. Shake to drain and proceed to add it to the saucepan for cooking.
- Use 100% pure apple juice with no added sugar when cooking the rice.
- Cook wild rice until liquid is almost completely absorbed, about 45-60 minutes. Then allow it to sit covered for 5-10 minutes to absorb remaining liquid.
- You can use whatever type of apple you have on hand. If you prefer apples with a sweeter flavour, try Fuji, Gala, or Golden Delicious. For a more tart taste, use Honey Crisp, Pink Lady or Granny Smith.
Nutrition
This recipe was originally posted in November 2015 and was updated in November 2020 to include more helpful tips and photos.
Adapted from Carlsbad Cravings
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Looks really good! We are all crazy about stuffing over here :)
Thank you Aria! Hope you enjoy the recipe if you get a chance to try it :)