Cranberry & Walnut Wild Rice Pilaf

Cranberry and walnut wild rice pilaf is such a flavor packed side dish that pairs perfectly with oven-roasted chicken or pork, Thanksgiving turkey and well-loved addition to a special Christmas meal. This rice pilaf is packed with so many delicious seasonal flavors, such as cranberries, sautéed apples and topped with walnuts for a wonderful crunch.
Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup wild rice blend
  • 2 cup water
  • 2 tsp Better Than Bouillon Roasted Chicken
  • 1 bay leaf
  • 1/4 tsp thyme leaves
  • 2 Tbsp butter
  • 1 medium onion diced
  • 1 apple diced, Granny Smith or Honeycrisp preferred
  • 2-3 garlic cloves minced
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts chopped

Instructions
 

  • Add water, Better Than Bouillon paste, wild rice blend, bay leaf and thyme to pot and cook rice as directed on package.
  • While rice is cooking, add butter to pan over medium heat to melt. Add diced onion and apple and saute until onions are translucent. Add minced garlic, last 2 minutes of cooking.
  • Once rice is fully cooked, add onion and apple mixture to rice and mix well.
  • Add cranberries and walnut prior to serving and mix well.

Notes

Notes: Dish can be prepared ahead of time and reheated. If serving at a later time, wait to add cranberries and walnuts until prior to serving.
For vegetarian option, use Better Than Bouillon Vegetarian No Chicken Base to cook your rice in.
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