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3.67 from 3 votes

Vegetarian Rice Pilaf with Apples and Cranberries

The vegetarian rice pilaf, studded with cranberries, apples, and pecans is a fun and festive side dish that's perfect for winter and fall. Make it in a rice cooker, Instant Pot, or on the stovetop!
Course Side Dish
Cuisine American
Keyword cranberry rice pilaf, rice pilaf, vegetarian rice pilaf
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 337kcal

Ingredients

  • 2 cups wild and brown rice blend
  • 4 cups low sodium vegetable broth
  • 4 Tablespoons butter
  • 3 shallots diced
  • 2 apples (preferably Granny Smith) diced
  • ¾ cup dried cranberries
  • cup pecans chopped
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh parsley chopped
  • 2 teaspoons fresh tarragon chopped

Instructions

  • Rinse the rice well under cold water. Add to a rice cooker along with the broth. Stir and turn on to cook. (If you do not have a rice cooker, bring broth to a boil in a medium saucepan. Stir in the rice and turn the heat to low. Cover and simmer for 45 minutes, then let stand for 5 minutes before removing the lid and fluffing with a fork.)
  • Meanwhile, add the butter to a large skillet over medium heat
  • Add the diced shallots and for cook for 5 minutes, stirring frequently to prevent burning, until soft and lightly golden brown.
  • Stir in the apples, cranberries and pecans and remove from the heat.
  • Stir in the cooked rice and sprinkle with the fresh herbs. Season with salt and pepper to taste.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 56g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 90mg | Potassium: 350mg | Fiber: 4g | Sugar: 13g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg