Wild Rice Pilaf with Cranberries and Pecans – Easy Holiday Side

Posted on November 20, 2025

wild rice pilaf with cranberries and pecans - featured image

Introduction

Let me tell you, the aroma of this wild rice pilaf with cranberries and pecans simmering on the stove is pure holiday magic. Earthy wild rice mingling with toasted pecans and sweet-tart cranberries—it’s the kind of scent that instantly makes your kitchen feel warm and festive. The first time I made this pilaf, it was a chilly November afternoon, and I remember standing by the pot, spoon in hand, tasting that first bite. It was one of those pause moments—you take a deep breath and realize you’ve stumbled onto something special.

Growing up, rice dishes were a staple at family get-togethers. My grandma had a knack for turning simple grains into something comforting and celebratory. Years ago, she’d toss dried fruit into her rice for color and sweetness, and I guess that habit stuck. This recipe brings that same homey feeling, with a modern twist that’s perfect for today’s holiday table. Honestly, my family couldn’t stop picking at it straight from the pot (and I didn’t blame them one bit).

What I love most is that this wild rice pilaf feels fancy enough for Thanksgiving or a cozy winter dinner, yet it’s ridiculously easy to make. It’s that kind of dish that looks beautiful on your Pinterest board but comes together with pantry staples and very little fuss. After testing it more times than I’d like to admit (in the name of “research,” of course), it’s officially become our go-to side—one that feels like a warm hug in a bowl. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you’ve ever searched for a side dish that’s equal parts hearty, festive, and foolproof, this wild rice pilaf with cranberries and pecans is it. I’ve made variations of rice pilaf for years, but this version hits all the right notes—nutty, slightly sweet, and deeply satisfying.

Quick & Easy: Comes together in under an hour, making it perfect for busy holiday cooking or weeknight dinners.
Simple Ingredients: You probably have most of what you need already—wild rice, dried cranberries, pecans, onions, and broth.
Perfect for Holidays: It’s stunning on a Thanksgiving or Christmas table, but also great for cozy Sunday dinners.
Crowd-Pleaser: Even picky eaters love the balance of textures and flavors. My kids call it “fancy rice” and always ask for seconds.
Unbelievably Delicious: The chewy wild rice, buttery pecans, and pops of cranberry sweetness make every bite interesting.

What sets this pilaf apart is the layering of flavor—starting with sautéed aromatics, simmering in broth until tender, and finishing with toasted nuts and fruit. It’s wholesome comfort food but with a touch of elegance. Every spoonful feels festive without being fussy.

It’s the kind of dish that makes you close your eyes after the first bite and think, “Yep, this is the one.” Whether you’re impressing guests or just making dinner for yourself, it delivers that soul-soothing satisfaction we crave during the colder months. Wild rice pilaf with cranberries and pecans isn’t just good—it’s genuinely memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create rich flavor and texture. Everything works together to make a dish that’s hearty enough to stand alone but also pairs beautifully with roasted meats or vegetarian mains.

Wild rice blend – 1 cup (200 g); the nutty flavor of wild rice is essential here. I like Lundberg or Trader Joe’s blends for consistency.
Vegetable or chicken broth – 2½ cups (600 ml); adds savory depth. Use low-sodium to control salt.
Butter or olive oil – 2 tablespoons; butter gives richness, but olive oil works for dairy-free versions.
Onion – 1 small, finely chopped; builds the flavor base.
Celery – 2 stalks, diced; adds crunch and freshness.
Garlic – 2 cloves, minced; because everything tastes better with garlic.
Dried cranberries – ½ cup (60 g); for that sweet-tart pop of color and flavor.
Pecans – ½ cup (60 g), toasted and roughly chopped; add a buttery crunch.
Salt and pepper – to taste; adjust depending on broth saltiness.
Fresh parsley – 2 tablespoons, chopped; for brightness and color.
Optional add-ins: ¼ cup (40 g) golden raisins or chopped dried apricots for extra sweetness, or ½ cup (75 g) diced mushrooms for earthiness.

If you’re cooking for someone with nut allergies, swap the pecans for pumpkin seeds or sunflower seeds—they add crunch without the risk. In summer, you can even use fresh cranberries or diced apples instead of dried fruit for a brighter flavor. The ingredients are flexible enough to suit your pantry and preferences.

Equipment Needed

You don’t need anything fancy to make this wild rice pilaf with cranberries and pecans—just a few kitchen basics:

Medium saucepan or Dutch oven with lid (for simmering the rice evenly)
Wooden spoon or silicone spatula (for stirring without scratching the pot)
Chef’s knife and cutting board (for chopping onions, celery, and herbs)
Measuring cups and spoons (accuracy counts here)
Small skillet (for toasting pecans)

If you don’t have a Dutch oven, any heavy-bottomed pot works fine. I’ve tried making this in both stainless steel and nonstick pans—the key is keeping the heat moderate so the grains cook evenly. Toasting nuts in the oven instead of on the stove also works great if you’re multitasking. Budget-friendly tools will do the job perfectly.

Preparation Method

Toast the pecans: In a small skillet over medium heat, toast the pecans for 3–4 minutes until fragrant. Stir occasionally to prevent burning. Remove and set aside.
Sauté aromatics: In a medium pot, melt butter (or heat olive oil). Add chopped onion and celery. Cook for about 4–5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
Add the rice: Stir in wild rice, letting it toast lightly for 1–2 minutes. This helps deepen the nutty flavor.
Add liquid: Pour in the broth. Stir once, then bring to a boil. Reduce heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed.
Check texture: When done, the wild rice should be chewy but not hard. If it’s too firm, add a splash of broth and cook for 5–10 more minutes.
Fluff and add mix-ins: Remove from heat. Fluff the rice gently with a fork. Stir in dried cranberries, toasted pecans, salt, and pepper.
Finish with herbs: Sprinkle chopped parsley on top just before serving for freshness and color.
Taste and adjust: Give it one final taste—sometimes a pinch more salt or a drizzle of olive oil makes it perfect.

Pro tip: If you’re prepping ahead, cook the rice up to a day early and reheat gently with a splash of broth before adding the pecans and cranberries. Wild rice holds up beautifully without getting mushy.

Cooking Tips & Techniques

Wild rice can be a bit tricky—it’s more robust than white rice, and timing matters. Here are some lessons learned from (many!) test batches:

Rinse before cooking: It removes excess starch and prevents gumminess.
Don’t stir too often: Let the rice steam quietly; too much stirring breaks the grains.
Toast your nuts: It’s worth the extra few minutes. Toasting brings out that deep buttery flavor.
Use the right broth ratio: Wild rice needs more liquid than regular rice—roughly 2½ cups per cup of rice.
Watch the timing: If your rice blend includes brown rice, it may cook faster—check at 35 minutes.

I’ve tried shortcuts (like pressure cooking), but honestly, stovetop simmering gives the best texture. One mistake I made early on was adding the cranberries too soon—they get mushy. Add them at the end when the rice is tender but still warm. You’ll get a lovely contrast of chewy grains and juicy fruit. Multitasking tip: Toast pecans while the rice simmers to save time.

Variations & Adaptations

This wild rice pilaf with cranberries and pecans is wonderfully adaptable. You can tweak it for different tastes or dietary needs without losing its charm.

Gluten-free: The recipe is naturally gluten-free—just make sure your broth is certified GF.
Vegan version: Use olive oil instead of butter and vegetable broth instead of chicken.
Autumn twist: Add diced roasted butternut squash or sweet potato for extra color and sweetness.
Herb variation: Swap parsley for thyme or rosemary for a more woodsy flavor.
Fruit swap: Use chopped dried apricots, cherries, or even pomegranate arils for a fresh twist.

One version I love adds caramelized onions and a splash of balsamic vinegar—it turns the dish slightly tangy and deeper in flavor. If you’re cooking for a crowd, you can double the recipe easily. It reheats beautifully and tastes even better the next day.

Serving & Storage Suggestions

Serve your wild rice pilaf with cranberries and pecans warm, straight from the pot or transferred to a beautiful serving dish. It pairs perfectly with roasted turkey, glazed ham, or even a simple grilled chicken breast. For vegetarian meals, it complements roasted vegetables or a hearty lentil loaf.

If you want presentation flair, top with a few extra toasted pecans and a sprinkle of fresh herbs. It looks stunning on any holiday table.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth or water and warm gently on the stove or in the microwave. You can also freeze it in portions—just defrost overnight in the fridge and reheat before serving. The flavors mellow and deepen over time, making it even tastier the next day.

Nutritional Information & Benefits

Each serving of wild rice pilaf (about 1 cup/200 g) provides approximately 220 calories, 6 g fat, 36 g carbohydrates, and 5 g protein. Wild rice is high in fiber and antioxidants, promoting digestive and heart health. Pecans contribute healthy fats and minerals, while cranberries add vitamin C and natural sweetness.

This side dish is naturally gluten-free and easily adaptable for dairy-free diets. It’s a wholesome, nutrient-rich option that feels indulgent but supports balanced eating. Honestly, it’s one of those recipes that tastes comforting while still being good for you.

Conclusion

There’s something timeless about a bowl of wild rice pilaf with cranberries and pecans—it’s hearty, colorful, and irresistibly cozy. Whether it’s gracing your holiday spread or sitting beside a weeknight roast, it brings warmth and flavor to any meal. I love how it feels both classic and fresh, a dish that’s worth making again and again.

Try your own spin—maybe a different nut, a touch of citrus zest, or a handful of roasted veggies. Cooking should feel personal, and this recipe welcomes your creativity. If you make it, let me know how it turns out! Leave a comment, share it with your friends, or pin it for your next holiday feast. Trust me, this is one recipe you’ll come back to every season.

FAQs

Can I make wild rice pilaf ahead of time?

Yes! Cook the rice up to a day ahead, refrigerate, and reheat with a splash of broth before serving. Add pecans and cranberries after reheating for best texture.

Can I use regular rice instead of wild rice?

You can, but it will change the flavor and texture. Brown rice is the closest substitute if wild rice isn’t available.

How do I keep the cranberries from getting too soft?

Add them at the end of cooking while the rice is still warm—they’ll plump up without turning mushy.

What nuts can I use instead of pecans?

Walnuts, almonds, or even pumpkin seeds work well. Just make sure to toast them first for that extra flavor.

Can I freeze wild rice pilaf?

Absolutely. Freeze in portions for up to 2 months. Thaw overnight and reheat slowly with a splash of broth to restore moisture.