Thanksgiving Rice with Apples
This Thanksgiving-inspired wild rice pilaf is infused with fall flavors, crunchy apples, and sweet cranberries. A perfect alternative to traditional stuffing.
Servings: 8
Calories: 270kcal
Ingredients
- 1 ½ cup wild rice
- 3 cups vegetable stock
- 1 orange zest and juice
- 4 Tablespoon unsalted butter divided
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup yellow onion finely chopped
- 2 stalks celery finely chopped
- 2 apples cored and chopped
- ¾ cup dried cranberries
- ½ cup pecans chopped
- 2 teaspoons fresh rosemary minced
Instructions
- Rinse the rice thoroughly under cold water but do not soak. Measure the roange juice and add enough stock to get 3 cups. Add to a saucepan with the vegetable stock and orange juice, 2 tablespoons butter, bay leaf, salt, and pepper. Cook rice per package instructions, use enough broth or stock to equal the amount of water needed. Drain excess water.
- After cooking, let stand off heat, covered, for 10 minutes. If still too firm, add more broth, cover, and simmer for 10 more minutes. Drain off any
- While the rice is cooking melt the remaining butter in a large saute pan over medium heat. Add the onion and celery, saute for 5 minutes. Add the apples and cranberries cook another 3 to 4 minutes.
- Add in the drained rice, pecans, orange zest, and rosemary. Serve immediately.
Notes
- If your apples are very large you may only need one.
- The plain wild rice can be made 1 day in advance and reheated before adding to the saute.
- Store leftover Thanksgiving rice in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth if it is dry.
Use vegan butter.
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