Cranberry Apple Rice Pilaf


This easy side can be made ahead and reheated.

Cranberry Apple Rice Pilaf
Serves: 4 cups
  • 1 tablespoon olive oil
  • 1 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 small Honeycrisp apple, cored and diced
  • ¼ cup dried cranberries
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • ½ cup chopped toasted pecans
  • Garnish: chopped fresh rosemary
  1. In a small cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  2. Stir in rice; cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in broth, apple, cranberries, rosemary, salt, pepper, and cinnamon; bring to a boil. Reduce heat to medium-low; cover and cook until tender, about 20 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in pecans with a fork. Garnish with rosemary, if desired.



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