Ingredients
Scale
Base Ingredients:
- 1 cup wild rice pilaf
- 2 cups water or low-sodium broth
- ½ teaspoon salt
Add-ins:
- 1 cup fresh or dried cranberries
- 1 medium Granny Smith apple, diced
- 1 medium Fuji apple, diced
- ½ cup roasted pecans, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Rice: Rinse the wild rice thoroughly under cold water to remove excess starch.
- Cook the Rice: In a medium pot, bring 2 cups of water or broth and ½ teaspoon salt to a boil. Add the rice, stir briefly, and reduce the heat to low. Cover the pot and simmer for 15-20 minutes or until the liquid is absorbed.
- Fluff the Rice: Remove the pot from the heat and let it rest for 5 minutes. Fluff the rice gently with a fork to separate the grains.
- Add the Fruits: Stir in the diced Granny Smith and Fuji apples, along with the cranberries. Mix well.
- Season the Dish: Add the apple cider vinegar, honey or maple syrup, and ground cinnamon. Toss gently to combine, ensuring the flavors are evenly distributed.
- Incorporate the Pecans: Fold in the roasted pecans just before serving to maintain their crunch.
- Serve: Transfer the cranberry rice to a serving dish. Garnish with additional pecans or a sprinkle of fresh herbs if desired. Serve warm or at room temperature.
Notes
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: ~220 kcal per serving | Servings: 4
