Festive Cranberry Apple Wild Rice Pilaf

Ingredients

Main Ingredients

• 1 cup wild rice
• 2 cups low‑sodium vegetable broth
• 1 large Granny Smith apple, diced
• 1/2 cup fresh cranberries, halved

Dried Fruit Mix

• 1/3 cup dried cranberries, unsweetened
• 1/4 cup golden raisins

Seasonings & Aromatics

• 1 small shallot, minced
• 1 tsp fresh orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and freshly cracked black pepper, to taste

Glaze & Garnish

• 2 tbsp honey
• 1 tbsp fresh orange juice
• 1/4 cup toasted pecan halves, roughly chopped
• Fresh parsley, chopped (optional)

Instructions

Combining & Finishing

1. Mix Rice and Compote. Add the cooked wild rice to the skillet with the fruit mixture. Toss gently to combine, ensuring each grain is coated with the sweet‑tart sauce. The mixture should look glossy and slightly moist.
2. Adjust Seasoning. Taste and season with additional salt, pepper, or a drizzle of honey if you prefer a sweeter profile. The orange zest should be noticeable but not overpowering.
3. Warm Through. Continue to cook over low heat for 2‑3 minutes, allowing the flavors to integrate fully. If the pilaf looks dry, add a splash of warm broth or water.
4. Garnish. Remove from heat, sprinkle toasted pecan halves over the top, and finish with a handful of chopped fresh parsley for color and freshness.
5. Serve. Transfer the pilaf to a serving bowl. It can be served warm, at room temperature, or even chilled—each version offers a slightly different texture experience.