Cherry Pecan Wild Rice Pilaf

This vibrant wild rice pilaf has become my signature holiday side dish combining nutty grains with tart cherries and crunchy pecans for a perfect balance of flavors and textures that elevates any meal.

I first created this pilaf when looking for something special yet easy for Thanksgiving dinner. The combination was such a hit that family members now request it for every gathering regardless of the season.

Ingredients

• Wild rice blend: provides a wonderful chewy texture and nutty flavor that forms the foundation of this dish
• Vegetable broth: infuses the rice with savory depth as it cooks rather than using plain water
• Yellow onion and celery: create an aromatic base that enhances all other flavors
• Dried tart cherries: offer bursts of brightness that cut through the earthiness of the rice look for unsweetened varieties for best flavor balance
• Toasted pecans: add essential crunch and buttery richness make sure to toast them yourself for maximum flavor
• Fresh herbs: brighten the entire dish and add complexity use fresh whenever possible for the most vibrant taste

Instructions

Cook the rice:

Combine wild rice blend with vegetable broth and salt in a medium saucepan. Bring it to a boil over medium high heat watching carefully as it begins to bubble. Once boiling reduce the heat to low cover with a tight fitting lid and let it simmer undisturbed for 40 to 45 minutes. The rice is done when it has opened up slightly and is tender but still has a pleasant chew. Remove from heat and let it stand covered for 5 minutes to finish absorbing any remaining liquid.

Prepare the aromatics:

While the rice cooks warm olive oil in a large skillet over medium heat until it shimmers. Add the finely chopped onion and diced celery sautéing for 4 to 5 minutes until they become translucent and softened but not browned. Add the minced garlic and cook for just 1 minute more stirring constantly to prevent burning.

Incorporate the cherries:

Add the chopped dried cherries and thyme to the skillet with the aromatics. Cook for 1 to 2 minutes stirring occasionally. The heat will help plump and soften the cherries slightly releasing their natural sweetness and making them more tender in the finished dish.

Combine everything:

Fluff the cooked rice gently with a fork to separate the grains then transfer it to the skillet with the aromatics and cherries. Add the toasted pecans chopped parsley and black pepper. Gently fold everything together until well combined and heated through about 2 minutes. Be careful not to overmix or the rice may become mushy.

Final adjustments:

Taste the pilaf and add more salt or pepper if needed. The flavors should be balanced with the earthiness of the rice sweetness of the cherries and savory notes from the herbs and aromatics all coming through clearly.

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The dried tart cherries are truly the secret weapon in this recipe. I discovered their transformative power years ago when experimenting with ways to elevate basic rice dishes. Their concentrated tartness creates these little pockets of flavor that burst with each bite completely transforming what could otherwise be a forgettable side dish into something memorable.

Seasonal Variations

Fall Harvest Version Replace half the cherries with diced roasted butternut squash and add a pinch of cinnamon for warm autumn flavors

Summer Garden Adaptation Fold in fresh sweet cherries instead of dried and add diced zucchini during the aromatics stage

Winter Holiday Edition Add orange zest and a splash of cranberry juice to the cooking liquid for festive color and flavor

Storage and Reheating

This pilaf keeps beautifully in the refrigerator for up to 4 days stored in an airtight container. The flavors actually continue to develop and meld together over time making it an excellent make ahead option for busy weeknights or holiday meal prep.

To reheat add a small splash of water or broth to prevent drying out then warm gently in a covered saucepan over medium low heat for about 5 minutes stirring occasionally. Alternatively microwave individual portions covered for 1 to 2 minutes stirring halfway through.

Ingredient Substitutions

If wild rice blend is unavailable you can substitute brown rice or farro though cooking times will vary. The texture will be different but still delicious.

For a nut free version replace the pecans with toasted pumpkin seeds or sunflower seeds for similar crunch without the allergen concern.

Dried cranberries can stand in for cherries in a pinch though they tend to be sweeter so you might want to add a small splash of lemon juice to compensate.

Serving Suggestions

This versatile pilaf pairs beautifully with roasted chicken or turkey as a holiday side dish. The cherries and herbs complement poultry particularly well.

For a complete vegetarian meal serve alongside roasted Brussels sprouts and a simple green salad with vinaigrette.

Turn leftovers into a satisfying lunch by serving cold or at room temperature with crumbled goat cheese and a handful of arugula mixed in.

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This nutty pilaf is a perfect example of how simple ingredients can create a truly memorable dish. Enjoy the burst of tartness from the cherries against the rich pecans.

Recipe FAQ

→ Can I use fresh cherries instead of dried?

Fresh cherries may add extra moisture and a milder tartness. Dried tart cherries provide concentrated flavor and chewy texture.

→ What other nuts can I substitute for pecans?

Walnuts work well as a substitute, or omit nuts for a nut-free version. Adjust roasting time if swapping nuts.

→ Is it possible to make this dish ahead?

Yes, prepare up to a day ahead. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

→ How can I add more protein?

Stir in cooked lentils, chickpeas, or top with crumbled goat cheese or feta for extra protein and creaminess.

→ What does apple cider add if used in place of broth?

Apple cider imparts subtle sweetness and depth, enhancing fruit and herb flavors in the pilaf.

→ Is this dish gluten-free?

It is naturally gluten-free when made with certified gluten-free wild rice and broth. Check all labels to be sure.