Jump to Recipe

There’s something incredibly satisfying about a good pilaf, isn’t there? It’s not just a side dish — it’s a textural celebration, a canvas for flavors and colors that can honestly steal the show. This Cranberry Pecan Wild Rice Pilaf is exactly that kind of dish. It’s hearty and earthy from the wild rice, studded with little jewels of tart cranberries and the rich, buttery crunch of pecans. The aroma that fills your kitchen while it simmers is just… deeply comforting. It feels rustic and elegant all at once, the kind of thing that’s perfect for a cozy weeknight but special enough to bring to a holiday table. I love how the ingredients come together to create something that feels both nourishing and a little bit decadent. It’s really a recipe you’ll find yourself coming back to again and again.

Recipe Overview

Why You’ll Love This Cranberry Pecan Wild Rice Pilaf

It’s a textural dream. You get the wonderful chew of the wild rice, the satisfying crunch of toasted pecans, and the little bursts of soft, tart cranberries all in one forkful. It’s never, ever boring.
The flavor balance is just perfect. Earthy, nutty rice meets sweet and tart dried cranberries, all brought together with a savory, aromatic base of onion, celery, and herbs. It’s complex but not complicated.
It’s incredibly versatile. Serve it warm as a side to a roast chicken, at room temperature as part of a salad buffet, or even cold the next day straight from the fridge. It holds up beautifully.
It feels special without being fussy. Honestly, the most complicated part is waiting for the rice to cook. It’s a straightforward process that yields a result that looks and tastes like you spent far more effort than you actually did.

Ingredients & Tools

1 cup wild rice blend
2 tbsp olive oil or butter
1 medium yellow onion, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
2 ½ cups vegetable or chicken broth
1 tsp dried thyme
½ tsp dried sage
1 bay leaf
¾ cup dried cranberries
¾ cup pecans, roughly chopped
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Tools: A medium-sized saucepan with a tight-fitting lid, a sharp knife, a cutting board, and a measuring cup.

Using a good-quality broth here really makes a difference, as it’s the main liquid that the rice absorbs and cooks in. And don’t skip toasting the pecans — that quick step unlocks their oils and gives them a much deeper, nuttier flavor that permeates the whole dish.

Nutrition (per serving)

Calories: 280 kcal
Protein: 6 g
Fat: 14 g
Carbohydrates: 36 g
Fiber: 4 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes

Before You Start: Tips & Ingredient Notes

What’s in a wild rice blend? Most blends contain a mix of true wild rice, long-grain brown rice, and sometimes other grains like Wehani or black japonica rice. This mix gives you a more complex texture and flavor than just one type of rice. If you can only find plain wild rice, that’s fine too — just note it may take a little longer to cook.
Toasting nuts is non-negotiable. I know it’s an extra step, but honestly, it transforms pecans from simply crunchy to deeply aromatic and flavorful. It only takes a few minutes in a dry pan and it’s the secret to making this pilaf taste truly restaurant-quality.
Dice your veggies finely and evenly. You want the onion and celery to melt into the background, providing a savory foundation without large, distracting chunks. A fine, uniform dice ensures they cook evenly and disperse their flavor throughout the rice.
Don’t rush the sauté. Giving the onion and celery enough time to become soft and translucent — without browning — is key to building a sweet, savory base for the pilaf. This step lays the entire flavor foundation, so let them sweat it out properly.

How to Make Cranberry Pecan Wild Rice Pilaf

Step 1: Toast the Pecans. Start by placing a dry saucepan over medium heat. Add your chopped pecans and toast them for 3-5 minutes, stirring frequently. You’ll know they’re done when they become fragrant and take on a slightly darker color. Be careful — they can burn quickly! As soon as they’re toasted, pour them out of the pan and into a small bowl to stop the cooking process. Set them aside for later.

Step 2: Sauté the Aromatics. In the same saucepan, heat the olive oil or butter over medium heat. Add the diced onion and celery along with a pinch of salt. Cook, stirring occasionally, for about 6-8 minutes until the vegetables have softened and become translucent. You don’t want any color here, just them sweating out their flavors. Now, add the minced garlic and cook for just one more minute until it becomes incredibly fragrant.

Step 3: Cook the Rice. Add the wild rice blend to the pan and stir it around for about a minute to toast it slightly in the oil. This helps the grains stay separate and adds a nuttier flavor. Now, pour in the broth, and add the dried thyme, sage, and the bay leaf. Give everything a good stir, scraping up any bits from the bottom of the pan.

Step 4: Simmer to Perfection. Bring the liquid to a boil, then immediately reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer gently for 45-50 minutes. Do not peek for at least the first 30 minutes! You need to keep that steam trapped inside to cook the rice properly. The rice is done when the grains have split open and are tender to the bite, and most of the liquid has been absorbed.

Step 5: Let it Steam. Once the rice is cooked, turn off the heat. Remove the pan from the burner but keep the lid on. Let it sit, undisturbed, for 10 full minutes. This resting period is crucial — it allows the rice to finish cooking gently in the residual heat and absorb any remaining liquid, resulting in a perfect, fluffy texture.

Step 6: Fluff and Combine. After the 10 minutes are up, remove the lid and take out the bay leaf. Use a fork to fluff the rice — this helps separate the grains. Now, gently fold in the dried cranberries, the toasted pecans you set aside earlier, and the fresh parsley. The heat from the rice will slightly plump up the cranberries. Taste it and season with salt and black pepper as needed.

Step 7: Serve and Enjoy. Your pilaf is ready! Transfer it to a serving bowl. You can serve it immediately while it’s warm and comforting, or let it cool to room temperature. The flavors actually meld together even more beautifully as it sits, making it a fantastic make-ahead option.

Serving Suggestions

Complementary Dishes

Herb-Roasted Chicken — The simple, savory flavors of a classic roast chicken are the perfect backdrop to let the nutty and tart notes of the pilaf really shine.
Pan-Seared Pork Chops — A juicy pork chop with a little apple sauce on the side creates a wonderful sweet and savory partnership with the cranberries in the rice.
Balsamic Glazed Salmon — The rich, oily fish and the tangy-sweet glaze complement the earthy wild rice and pecans in a truly elegant way.

Drinks

A Crisp Chardonnay — A lightly oaked Chardonnay has just enough body and a touch of butteriness to stand up to the nutty rice without overpowering it.
Sparkling Apple Cider — The effervescence and slight sweetness are a fantastic non-alcoholic pairing that cleanses the palate between bites of the savory pilaf.
Earl Grey Tea — Served hot, the bergamot notes in the tea create a surprisingly lovely and cozy flavor bridge to the herbs and fruit in the dish.

Something Sweet

Warm Apple Crisp — You’re already in a cozy, rustic mood with the pilaf, and a warm apple crisp with a scoop of vanilla ice cream continues that theme perfectly.
Dark Chocolate Bark with Sea Salt — A few pieces of rich, slightly bitter dark chocolate provide a simple, elegant, and not-too-sweet finish to the meal.
Lemon Sorbet — The bright, clean, and tart flavor of a good lemon sorbet is incredibly refreshing after the hearty and savory pilaf.

Top Mistakes to Avoid

Mistake: Lifting the lid too often while the rice cooks. I’ve messed this up before too, out of curiosity! Every time you lift the lid, you let out precious steam that the rice needs to cook properly. This can lead to unevenly cooked or crunchy grains. Trust the process and wait.
Mistake: Skipping the rest time after cooking. That 10-minute steam with the lid on is not a suggestion, it’s a final cooking stage. It allows the grains to fully absorb the last bit of moisture and become perfectly tender. If you skip it, the pilaf can be a bit wet.
Mistake: Adding the cranberries and pecans too early. If you cook them with the rice, the pecans will lose their crunch and become soggy, and the cranberries can dissolve and make the whole dish too sweet. Folding them in at the end preserves their wonderful textures.
Mistake: Not seasoning at the end. Broths have varying salt levels, and the other ingredients are unseasoned. Always, always taste your pilaf after you’ve fluffed it and added the mix-ins, then adjust the salt and pepper. It makes all the difference.

Expert Tips

Tip: Use a fork to fluff, not a spoon. A spoon tends to mash the grains together, while a fork gently separates them, keeping the pilaf light and fluffy. It’s a small detail with a big textural impact.
Tip: Make it ahead for better flavor. This pilaf is one of those rare dishes that might even be better the next day. The flavors have more time to meld. Just let it cool completely before storing it in an airtight container in the fridge.
Tip: Revive it with a splash of broth. When reheating leftovers, add a tablespoon or two of broth or water to the pan. The rice will steam and reheat evenly without drying out, bringing back its just-cooked texture.
Tip: Customize your add-ins. Feel free to play around! Swap the pecans for walnuts or toasted almonds. Use dried cherries or chopped apricots instead of cranberries. Add some orange zest for a citrusy kick. Make it your own!

FAQs

Can I use all wild rice instead of a blend?
You absolutely can, but you’ll need to adjust the cooking time. True, 100% wild rice often takes closer to 55-60 minutes to become tender, and it may require a bit more liquid. Just keep an eye on it after the 45-minute mark and add a splash more broth if the pan looks dry before the rice has split open and softened.

Is this pilaf gluten-free?
Yes, it is naturally gluten-free! Just double-check that the broth you’re using is certified gluten-free, as some brands may contain additives or be processed in facilities with wheat. All the other core ingredients — wild rice, vegetables, cranberries, and pecans — are naturally free of gluten.

Can I make this pilaf vegan?
Easily! Simply use olive oil instead of butter to sauté your aromatics, and ensure you’re using a robust vegetable broth. That’s it — the rest of the recipe is already plant-based. It’s a fantastic, hearty option for a vegan holiday spread.

Why is my rice still crunchy after the cooking time?
This usually happens for one of two reasons. First, the heat might have been too high, causing the liquid to evaporate before the rice had a chance to fully cook. Second, all brands and batches of rice can vary slightly. The solution is simple: add another 1/4 to 1/2 cup of hot broth, cover it back up, and let it cook for another 10-15 minutes on low heat.

How long do leftovers last in the fridge?
Stored in an airtight container, your leftover pilaf will keep beautifully for 3 to 4 days. The pecans might soften a little, but the flavor will still be wonderful. I don’t recommend freezing it, as the texture of the rice and nuts can become unpleasantly mushy upon thawing.

Cranberry Pecan Wild Rice Pilaf

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, fusion

Servings 6

Total Time 65 minutes

Dark Mode

Keep Screen On

Make this easy Cranberry Pecan Wild Rice Pilaf for a hearty, flavorful side dish perfect for holidays or weeknights. Get the simple, step-by-step recipe here!

Ingredients

For the Ingredients

1 cup wild rice blend
2 tbsp olive oil or butter
1 medium yellow onion (finely diced)
2 celery stalks (finely diced)
2 cloves garlic (minced)
2 ½ cups vegetable or chicken broth
1 tsp dried thyme
½ tsp dried sage
1 bay leaf
¾ cup dried cranberries
¾ cup pecans (roughly chopped)
2 tbsp fresh parsley (chopped)
Salt and black pepper (to taste)

Instructions

01
Toast the Pecans. Start by placing a dry saucepan over medium heat. Add your chopped pecans and toast them for 3-5 minutes, stirring frequently. You'll know they're done when they become fragrant and take on a slightly darker color. Be careful — they can burn quickly! As soon as they're toasted, pour them out of the pan and into a small bowl to stop the cooking process. Set them aside for later.
02
Sauté the Aromatics. In the same saucepan, heat the olive oil or butter over medium heat. Add the diced onion and celery along with a pinch of salt. Cook, stirring occasionally, for about 6-8 minutes until the vegetables have softened and become translucent. You don't want any color here, just them sweating out their flavors. Now, add the minced garlic and cook for just one more minute until it becomes incredibly fragrant.
03
Cook the Rice. Add the wild rice blend to the pan and stir it around for about a minute to toast it slightly in the oil. This helps the grains stay separate and adds a nuttier flavor. Now, pour in the broth, and add the dried thyme, sage, and the bay leaf. Give everything a good stir, scraping up any bits from the bottom of the pan.
04
Simmer to Perfection. Bring the liquid to a boil, then immediately reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer gently for 45-50 minutes. Do not peek for at least the first 30 minutes! You need to keep that steam trapped inside to cook the rice properly. The rice is done when the grains have split open and are tender to the bite, and most of the liquid has been absorbed.
05
Let it Steam. Once the rice is cooked, turn off the heat. Remove the pan from the burner but keep the lid on. Let it sit, undisturbed, for 10 full minutes. This resting period is crucial — it allows the rice to finish cooking gently in the residual heat and absorb any remaining liquid, resulting in a perfect, fluffy texture.
06
Fluff and Combine. After the 10 minutes are up, remove the lid and take out the bay leaf. Use a fork to fluff the rice — this helps separate the grains. Now, gently fold in the dried cranberries, the toasted pecans you set aside earlier, and the fresh parsley. The heat from the rice will slightly plump up the cranberries. Taste it and season with salt and black pepper as needed.
07
Serve and Enjoy. Your pilaf is ready! Transfer it to a serving bowl. You can serve it immediately while it's warm and comforting, or let it cool to room temperature. The flavors actually meld together even more beautifully as it sits, making it a fantastic make-ahead option.