Brown Rice Pilaf with Apples, Cranberries and Pecans

This brown rice pilaf combines brown and wild rice with apples, dried cranberries, toasted pecans, pumpkin seeds, sage, and rosemary. Serve it warm or at room temperature for an easy fall side dish that works just as well for dinner as it does on a holiday table.

Brown Rice Pilaf

This is exactly the kind of cozy fall side dish Grant and I enjoy. The brown and wild rice, pecans, and pumpkin seeds give it plenty of texture, while the apple and cranberries add little bursts of sweetness.

We serve it with roast chicken, turkey, salmon, or roasted butternut squash, and the leftovers are lovely for lunch the next day.

It's also a handy side for Thanksgiving, Christmas, and holiday entertaining and can be served warm or at room temperature.

Scroll down for step-by-step instructions, chef's tips, variations, serving ideas, and make-ahead tips.

Jump to:

• Brown Rice Pilaf
• Recipe at a Glance
• What Is Rice Pilaf?
• Ingredients You'll Need
• How to Make Brown Rice Pilaf
• Variations and Substitutions
• What to Serve With Brown Rice Pilaf
• Storage Instructions
• More Fall Side Dishes
• Brown Rice Pilaf with Apples, Cranberries and Pecans

Recipe at a Glance

• Cook Time: 40-45 minutes
• Serves: 4-6 as a side
• Main ingredients: Brown and wild rice, apple, cranberries, pecans, pumpkin seeds, sage, and rosemary
• Dietary information: Vegan, vegetarian, and gluten-free
• Perfect for: Fall dinners, Thanksgiving, Christmas, and holiday entertaining
• Cooking method: Stovetop
• Serve: Warm or at room temperature

What Is Rice Pilaf?

Rice pilaf is actually a cooking method, not just a type of rice dish. Traditionally, aromatics are cooked in fat, the rice is briefly toasted, then everything is simmered in flavorful stock so the grains stay separate and fluffy.

Modern versions can be a little more flexible. In this recipe, the brown and wild rice is cooked in vegetable stock first, then gently folded through the sautéed onion, celery, herbs, apple, cranberries, pecans, and pumpkin seeds.

That keeps the spirit of a pilaf while making the method a little simpler for this fall version.

Ingredients You'll Need

This fall pilaf uses a mix of savory herbs, fruit, nuts, and seeds.

• Brown and wild rice blend - Brown rice gives the pilaf its hearty base, while wild rice adds texture and contrast.
• Vegetable stock - Gives the rice more flavor than cooking it in plain water.
• Onion and celery - Form the savory base of the pilaf.
• Garlic - Adds extra depth.
• Apple - Adds freshness and gentle sweetness. Use a firm apple so it keeps some texture.
• Sage and rosemary - Bring warm fall flavor and pair beautifully with roasted meats and squash.
• Dried cranberries - Add sweet-tart little bursts throughout the rice.
• Pecans and pumpkin seeds - Add plenty of crunch, with the toasted pecans bringing extra nutty flavor. 
• Olive oil - Used to sauté the vegetables and herbs.
• Feta or goat cheese - Optional for serving.

See the recipe card for quantities.

How to Make Brown Rice Pilaf

Cook the rice

Add the brown rice and wild rice blend, vegetable stock, and salt, to a medium saucepan. Cook according to the packet instructions until the rice is tender and the liquid has been absorbed.

Remove from the heat, fluff with a fork, and set aside.

Chef's Tip: Cooking the rice in vegetable stock instead of water gives the pilaf a deeper, more savory flavor from the start.

Sauté the aromatics

Heat the olive oil in a large frying pan over medium heat. Add the onion and celery, then cook for 5-7 minutes, stirring occasionally, until softened.

Add the garlic, sage, and rosemary, and cook for another minute until fragrant.

Add the apple

Stir in the diced apple and cook for 2-3 minutes, just until slightly softened but still holding its shape.

Chef's Tip: A firm apple works best here. You want little sweet-tart bites through the rice, not apple sauce.

Add the nuts, seeds, and cranberries

Add the toasted pecans, pumpkin seeds, and dried cranberries to the onion, celery, herb, and apple mixture. Season with salt and freshly ground black pepper, then stir to combine.

Warm everything through for 1-2 minutes.

 Add the cooked rice

Add the cooked rice to the pan and gently fold it through the mixture until just combined.

Taste and adjust the seasoning if needed.

Chef's Tip: Be gentle once the rice goes in. The less you stir, the lighter and fluffier the pilaf will stay.

Serve and enjoy!

Spoon the pilaf into a warm serving dish. Garnish with fresh parsley, extra toasted pecans, a drizzle of olive oil, and crumbled feta or goat cheese if you'd like.

Serve warm or at room temperature.

Chef's Tip: This pilaf is lovely with roasted butternut squash, roast chicken, turkey, lamb, or a big fall salad.

Variations and Substitutions

This is an easy pilaf to change depending on what you're serving or what you have in the pantry

• Nuts - Swap the pecans for toasted walnuts or almonds.
• Seeds - Use sunflower seeds instead of pumpkin seeds.
• Dried fruit - Try dried cherries or chopped apricots in place of the cranberries.
• Herbs - Thyme works nicely with the sage and rosemary.
• Stock - Chicken stock can be used instead of vegetable stock if you don't need the pilaf to stay vegetarian.
• Cheese - Finish with feta or goat cheese for a creamy, salty contrast.

What to Serve With Brown Rice Pilaf

This pilaf works particularly well with roasted meats and fall vegetables.

• With butternut squash - Serve alongside Roasted Butternut Squash Wedges, Roasted Butternut Squash Slices, or our Roasted Butternut Squash Salad.
• With chicken or turkey - Try it with Roast Chicken with Orange and Fennel or serve it as part of a Thanksgiving turkey dinner.
• With lamb - Pair it with Mediterranean Boneless Leg of Lamb.
• With salmon - The cranberries, apple, and herbs also work beautifully with roasted salmon.
• For the holiday table - Add Green Beans Almondine, Glazed honey thyme carrots, Roasted Brussels Sprouts, or a Roasted Beet Salad with Feta.

Storage Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 1-2 days.

Reheat: Warm gently in a pan or microwave until heated through. Add a splash of stock or water if the rice feels a little dry.

You can also serve the pilaf warm or at room temperature.

More Fall Side Dishes

If you're planning a fall or holiday meal, try our:

• Roasted Brussels Sprouts with Lemon and Dukkah
• Arugula, Apple, Beet and Blue Cheese Salad
• Moroccan Roasted Vegetables with Chickpeas
• Butternut Squash and Sweet Potato Casserole
• Roasted Butternut Squash Slices with Brown Sugar and Cinnamon

This brown rice pilaf is one of those sides that works just as happily with a simple fall dinner as it does on a Thanksgiving or Christmas table. And if there are leftovers, they're pretty good for lunch the next day too. 🙂

Give the recipe a try and let us know what you served it with. And don't forget to Pin it for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.