Name: Brown Rice Pilaf with Apples, Cranberries and Pecans
Prep time: 15 min
Cook time: PT-497592H12M27S
Total time: PT-497592H12M27S
Cuisine: Holiday
Ingredients: For the rice:200 g (1 cup) brown rice and wild rice blend625 ml (2 ½ cups) vegetable stock or low-sodium vegetable brothSalt, to taste; For the pilaf:3-4 tbsp (45 -60 ml) olive oil1 onion, finely chopped2 celery stalks, finely chopped2 garlic cloves, minced1 apple, diced1 tbsp fresh sage, finely chopped1 tsp fresh rosemary, finely chopped½ cup (60 g) pecans, toasted and roughly chopped¼ cup (40 g) pumpkin seeds½ cup (150 g) dried cranberriesSalt and freshly ground black pepper, to taste; Optional garnish:Fresh parsley, roughly choppedExtra toasted pecansDrizzle of olive oilCrumbled feta or goat cheese, optional

Description

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.

Ingredients

For the rice:
200 g (1 cup) brown rice and wild rice blend
625 ml (2 1/2 cups) vegetable stock or low-sodium vegetable broth
Salt, to taste

For the pilaf:
3-4 tbsp (45 -60 ml) olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1 apple, diced
1 tbsp fresh sage, finely chopped
1 tsp fresh rosemary, finely chopped
1/2 cup (60 g) pecans, toasted and roughly chopped
1/4 cup (40 g) pumpkin seeds
1/2 cup (150 g) dried cranberries
Salt and freshly ground black pepper, to taste

Optional garnish:
Fresh parsley, roughly chopped
Extra toasted pecans
Drizzle of olive oil
Crumbled feta or goat cheese, optional

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Instructions

1. 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.

2. Saute 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.

3. 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.

4. 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. 5. 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. 6. 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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Holiday

Nutrition

Serving Size: 1 serving
Calories: 351
Sugar: 15.5 g
Sodium: 470.1 mg
Fat: 17.3 g
Carbohydrates: 47.2 g
Protein: 5.6 g
Cholesterol: 0 mg