Irresistible Rice Pilaf with Cranberries and Pecans Recipe

Imagine a dish that brings together the warmth of fluffy rice, the sweetness of cranberries, and the buttery crunch of pecans. Rice Pilaf with Cranberries and Pecans is not just a side dish; it’s an experience, a culinary hug for your taste buds that dances on the palate. The moment you take a forkful, the delightful aroma wafts through the air, promising a flavor explosion that’s hard to resist.

There’s something special about this dish that makes it perfect for any occasion—whether it’s a family gathering or just a cozy night in. I remember the first time I made this recipe; my family devoured it faster than I could serve it! The joy on their faces as they tasted those sweet and savory notes was enough to make me feel like a gourmet chef.

I remember my friend Sally’s face lighting up when she tasted this dish at our Thanksgiving dinner—everyone went back for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Long-Grain Rice: Opt for high-quality long-grain rice for fluffy texture and even cooking.

• Vegetable Broth: Use low-sodium broth for better control over saltiness without compromising flavor.

• Dried Cranberries: Sweetened dried cranberries add delightful bursts of flavor throughout the dish.

• Pecans: Toasted pecans bring a delicious crunch; be sure to chop them roughly for texture.

• Onion: A finely chopped onion adds depth; sauté until translucent to release its sweet aroma.

• Butter: Use unsalted butter for richness and flavor balance without added salt.

• Garlic: Fresh garlic will enhance the dish; mince finely to ensure even distribution.

• Fresh Parsley: Chopped parsley at the end adds freshness and a pop of color.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Rice Pilaf with Cranberries and Pecans

Sautéing Aromatics: Start by melting butter in a large skillet over medium heat. Add finely chopped onions and minced garlic, cooking until they turn translucent and fragrant.

Toasting Rice: Stir in the long-grain rice, allowing it to toast slightly for about 2 minutes. This will enhance its nutty flavor while giving it a lovely golden hue.

Add Broth and Simmer: Pour in vegetable broth and bring everything to a boil. Reduce heat, cover, and simmer until rice absorbs all liquid—about 15-20 minutes should do the trick.

Incorporate Fruits and Nuts: Once rice is cooked through, fold in dried cranberries and toasted pecans gently using a fork. This keeps the grains fluffy while mixing in those delightful ingredients.

Final Touches with Parsley: Remove from heat and sprinkle with freshly chopped parsley. This step adds brightness—both visually and flavor-wise!

This Rice Pilaf with Cranberries and Pecans is not just food; it’s a celebration on your plate that beckons you to try each mouthful! Enjoy serving this vibrant side alongside your favorite main dishes or as part of your holiday spread!

Perfecting the Cooking Process

Start by sautéing onions in butter until golden before adding rice. Then, toast the rice for a nutty flavor, followed by broth and cranberries. Bring to a boil, then reduce heat and cover until fluffy.

Add Your Touch

Feel free to swap cranberries for raisins or nuts for almonds. You can also add spices like cinnamon or cardamom for an exotic twist. Fresh herbs like parsley or thyme complement the dish beautifully.

Storing & Reheating

Store leftover rice pilaf in an airtight container in the fridge for up to four days. Reheat in the microwave with a splash of water to restore moisture before serving.

Memories of family gatherings flood my mind when I make this rice pilaf; everyone would ask for seconds, and I’d be secretly taking notes on their compliments.

FAQ

Can I use brown rice instead of white rice?

Absolutely! Just remember that brown rice will require more cooking time and liquid.

Is this recipe suitable for meal prep?

Yes! It keeps well in the fridge and reheats nicely, making it great for meal prep.

How can I make this dish vegan-friendly?

Simply substitute vegetable broth for chicken broth and use olive oil instead of butter.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Rice Pilaf with Cranberries and Pecans

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Rice Pilaf with Cranberries and Pecans is a vibrant side dish that combines fluffy rice, sweet cranberries, and crunchy pecans, creating a delightful balance of flavors. This easy-to-make recipe brings warmth to any table, making it perfect for family gatherings or cozy dinners. With a medley of textures and colors, it’s not just a side; it’s an experience that will impress your guests and satisfy your cravings.

---

Ingredients

Scale 1x2x3x

• 1 cup long-grain rice
• 2 cups low-sodium vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans (roughly chopped)
• 1 small onion (finely chopped)
• 2 tbsp unsalted butter
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt butter in a large skillet over medium heat. Sauté onions and garlic until translucent.
2. Add rice and toast for 2 minutes until slightly golden.
3. Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until rice absorbs the liquid.
4. Gently fold in cranberries and pecans using a fork to keep the rice fluffy.
5. Remove from heat, sprinkle with parsley, and serve warm.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg