Cranberry Orange Wild Rice Pilaf bursts with juicy oranges, dried cranberries, and crunchy apples finished in a simple orange honey vinaigrette.
author’s note
The Side Dish That Outshined the Turkey!
After testing my slow cooker Chicken Wild Rice Soup, I ended up with a whole bag of leftover wild rice. I knew I wanted to use it in something festive, but I wasn’t sure what. That’s when it hit me: a holiday-inspired wild rice pilaf!
I thought about the flavors in my Autumn Crunch Pasta Salad and Roasted Sweet Potato Salad, then whipped up a new citrusy vinaigrette to tie everything together. The result? A vibrant, hearty pilaf that I honestly can’t stop making. This one has officially earned a permanent spot on my holiday table.
Ingredients
| Ingredient | Notes / Swaps |
|---|---|
| Wild rice blend | A blend is lighter than straight wild rice and cooks up fluffier. It is worth Lundberg if you can find it. Don’t confuse wild rice with black rice—they’re different. |
| Chicken broth | Infuses the rice with more depth. Veggie broth works for a vegetarian version. |
| Dried cranberries | Tart cherries or golden raisins also work well in this wild rice pilaf. |
| Clementine oranges | Sweeter than most citrus. Tangerines or mandarins are good backups. |
| Apples | Honeycrisp or Fuji are sweet-tart and crisp. Granny Smith gives more tang. |
| Pecans & pepitas | Toasted nuts and seeds add crunch. Walnuts or sunflower seeds make good swaps. |
| Fresh parsley | Flat-leaf is best for flavor. Curly parsley is mostly decorative. |
How To Make Wild Rice Pilaf:
- Cook rice: Simmer rice in broth with seasonings until tender, then cool completely.
- Add-ins: Chop apples, celery, oranges, and parsley. Toast nuts if you’d like.
- Dressing: Whisk (or shake in a jar) clementine juice, zest, Dijon, honey, and olive oil.
- Assemble: Toss cooled rice with fruit, veggies, nuts, and seeds. Drizzle with dressing.
- Serve: Fresh is best, but it holds for a few hours in the fridge.
Storage
The assembled wild rice pilaf holds well in the fridge for about 4 hours, but after that the apples brown and the nuts soften. If you’re making ahead, keep components separate and toss together just before serving.
More Holiday Side Dishes:
Side Dishes
Roasted Brussel Sprouts
Side Dishes
slow cooker Mashed Potatoes
Salads
Spinach Salad Recipe
One Pan / One Pot
Green Bean Casserole RecipeVariations
Want to turn this wild rice pialf into a full meal? Toss in shredded rotisserie chicken or thinly sliced grilled chicken. I’ve also loved this pilaf served alongside grilled flank steak.
