Wild Rice Pilaf with Cranberries and Apples

Wild Rice Pilaf with Cranberries and Apples


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A tastier alternative to serving plain cranberries at your Thanksgiving dinner.

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  • 1 1/2 C. wild rice
  • 3 C. water
  • 1/2 C. dried cranberries
  • 2 Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. sugar
  • 2 Granny Smith apples, cored and diced
  • 1/4 C. slivered almonds, toasted

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In a medium-sized bowl, rinse and drain the wild rice. Bring 3 C. water to a boil in a medium saucepan. Add the rice. Reduce heat and simmer, covered, until tender, about 45 minutes. Stir in the dried cranberries. Remove from heat and let stand. In a small bowl, mix together the oil, red wine vinegar and sugar. In a large bowl, combine the rice and the diced apples. Add the oil mixture and toss. Serve warm or cold on individual plates. Top with toasted slivered almonds.

Yield: 8 servings

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