Savory Cranberry Pecan Rice Pilaf Recipe Perfect for Holidays

Introduction

The first time I made this savory cranberry pecan rice pilaf was for a holiday dinner, and let me tell you—it stole the show. The combination of fluffy rice, tart cranberries, crunchy pecans, and aromatic herbs is a match made in culinary heaven. The smell that fills your kitchen while it cooks? Absolutely magical. It’s one of those dishes that feels extravagant but is delightfully simple to whip up.

This recipe was born out of a desire to create something special yet practical for a family gathering. I wanted a side dish that complemented the roasted turkey but could also stand on its own. After a bit of experimenting, this rice pilaf became a staple on our holiday table. It’s versatile, flavorful, and brings a pop of color to any plate. Whether you’re hosting a big celebration or just craving a cozy dinner, this dish fits the bill perfectly.

If you’re looking for a recipe that’s easy to make, packed with texture, and tastes like the holidays, you’ve come to the right place. Let’s dive into the world of savory cranberry pecan rice pilaf!

Why You’ll Love This Recipe

• Perfect for the Holidays: The tartness of cranberries and crunch of pecans make this pilaf a festive addition to Thanksgiving or Christmas dinner.
• Quick & Easy: Ready in about 30 minutes, this recipe doesn’t require hours of prep or cooking.
• Simple Ingredients: Most of the items are pantry staples, so you don’t have to run to specialty stores.
• Multi-Textured: The softness of the rice combined with the chew of cranberries and the crunch of pecans creates a delightful eating experience.
• Flavorful and Wholesome: The savory blend of herbs and spices adds depth without overpowering the vibrant cranberry and nutty pecan flavors.

What truly sets this rice pilaf apart is the balance of flavors. The cranberries are sweet yet tart, the pecans bring a rich nuttiness, and the herbs provide that warm, cozy feel synonymous with the holiday season. Plus, it’s a side dish that can be prepped ahead of time, making it perfect for stress-free entertaining.

What Ingredients You Will Need

This savory cranberry pecan rice pilaf uses wholesome, straightforward ingredients, many of which you may already have in your pantry. Here’s the breakdown:

• Long-grain white rice: For the perfect fluffy texture. You can use basmati or jasmine if preferred.
• Chicken or vegetable broth: Adds depth of flavor to the rice as it cooks.
• Unsalted butter: For richness and a touch of indulgence.
• Yellow onion: Finely diced to create a savory base.
• Garlic: Minced, for a hint of warmth and aroma.
• Dried cranberries: The tart sweetness brings color and flavor to the dish.
• Pecans: Chopped and toasted for extra crunch and nutty goodness.
• Fresh parsley: Chopped, for a fresh pop of green and flavor.
• Thyme: Adds earthy, aromatic notes that complement the cranberries and pecans beautifully.
• Salt and pepper: To taste, for seasoning perfection.

If you’re looking for substitutions, you can swap the white rice for brown rice or quinoa for added nutrients. Walnuts or slivered almonds are great alternatives to pecans, and you can use fresh cranberries instead of dried ones for a tangier bite.

Equipment Needed

• Medium saucepan or pot: To cook the rice pilaf.
• Large skillet: Essential for sautéing the onions, garlic, and other ingredients.
• Wooden spoon: Perfect for stirring your ingredients without scratching your cookware.
• Knife and cutting board: For chopping your parsley, onion, and pecans.

If you don’t have a saucepan, you can use a deep frying pan with a lid. For those who prefer less cleanup, consider using a rice cooker to prepare the rice first before adding it to the sautéed mixture.

Preparation Method

1. Start by rinsing 1 cup (200g) of long-grain white rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice with 2 cups (500ml) of chicken or vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the rice is tender.
3. While the rice is cooking, heat 2 tablespoons (28g) of unsalted butter in a large skillet over medium heat. Add 1 finely diced yellow onion and sauté until translucent, about 5 minutes.
4. Stir in 2 minced garlic cloves and cook for an additional 1 minute, or until fragrant.
5. Add 1/2 cup (60g) of dried cranberries and 1/2 cup (60g) of chopped pecans to the skillet. Toast lightly for 2-3 minutes, stirring constantly to prevent burning.
6. Once the rice is cooked, fluff it with a fork and add it to the skillet. Stir gently to combine all the ingredients.
7. Season the mixture with 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Adjust seasoning to taste.
8. Finish with 2 tablespoons (8g) of chopped fresh parsley for a burst of color and freshness. Serve warm and enjoy!

Cooking Tips & Techniques

Making the perfect savory cranberry pecan rice pilaf is easier than you think. Here are a few tips to help you master the recipe:

• Rinse the rice: This step ensures your pilaf has a fluffy texture and doesn’t turn out overly sticky.
• Toast the pecans: Toasting brings out the nutty flavor and gives the pilaf a lovely crunch.
• Add cranberries at the right time: Adding dried cranberries during the sautéing step allows them to soften slightly without losing their texture.
• Don’t skip the butter: It adds richness and helps bring all the flavors together.
• Use fresh herbs: While dried herbs work in a pinch, fresh parsley and thyme elevate the dish to another level.

If your pilaf looks too dry, drizzle a bit of extra broth while stirring. And if you like a more pronounced cranberry flavor, you can soak them in warm water or orange juice before adding them to the dish.

Variations & Adaptations

• Make it gluten-free: Ensure your broth is certified gluten-free, and you’re good to go!
• Vegetarian option: Swap chicken broth for vegetable broth for a fully vegetarian side dish.
• Seasonal twist: Use fresh cranberries during their peak season or add diced apple for a fall-inspired variation.
• Low-carb adaptation: Replace the rice with cauliflower rice for a lighter, low-carb version.
• Personal spin: I’ve added a sprinkle of cinnamon and nutmeg during one holiday dinner, and it brought a warm, cozy vibe to the dish.

Serving & Storage Suggestions

This savory cranberry pecan rice pilaf is best served warm as a side dish. Pair it with roasted turkey, glazed ham, or stuffed chicken breast for a complete holiday meal. The vibrant colors and textures make it a standout addition to any dinner table.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in small portions or warm in a skillet over low heat, adding a splash of broth to prevent drying out.

This dish also freezes well! Transfer to a freezer-safe container and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm gently before serving.

Nutritional Information & Benefits

Here’s a rough estimate of the nutrition per serving (based on 6 servings):

• Calories: 220
• Protein: 4g
• Carbohydrates: 32g
• Fat: 9g

The cranberries provide antioxidants and a touch of natural sweetness. Pecans are filled with healthy fats, fiber, and vitamins. Using chicken broth adds protein and flavor, while fresh parsley is rich in vitamins A and C. This dish is an excellent choice for those looking for a healthier holiday side packed with taste and nutrients.

Conclusion

This savory cranberry pecan rice pilaf is the perfect side dish for any holiday table. Its blend of sweet and savory flavors, combined with its stunning presentation, makes it a crowd-pleaser every time. Whether you’re serving it at a festive feast or making it for a cozy dinner, this recipe is sure to become a favorite.

Feel free to tweak it to suit your taste buds—add more cranberries for extra zing or swap in your favorite nuts. This is your chance to make it uniquely yours. I can’t wait to hear how you make it your own!

If you try this recipe, let me know in the comments or share your creations on social media. Don’t forget to pin this recipe for later—you’re going to want to make it again and again. Happy cooking!

FAQs

Can I use brown rice instead of white rice?

Yes, you can! Just keep in mind that brown rice takes longer to cook, so adjust the cooking time and liquid accordingly.

What can I substitute for pecans?

Walnuts or slivered almonds work well as substitutes. You can also use sunflower seeds for a nut-free option.

Can I prepare this dish ahead of time?

Absolutely! You can make it a day in advance, store it in the refrigerator, and reheat it before serving. Add a splash of broth to keep it moist.

How do I toast pecans?

Place chopped pecans in a dry skillet over medium heat. Stir frequently for 3-5 minutes until they’re golden and fragrant.

Can I make this in a rice cooker?

Yes! Cook the rice in the rice cooker first, then transfer it to a skillet to mix with the sautéed ingredients for the best flavor.

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