Inspired by all the colors of fall, this CRANBERRY PEAR WALNUT RICE PILAF is a gorgeous dish that is a great addition to any meal or your holiday table!
Fall is my favorite time of the year. A season of baked bread, pumpkin spice everything and deliciously inspired meals for the holidays. This Cranberry Pear Walnut Rice Pilaf is just screaming fall. The dark red burst of color from the cranberries and that toasted walnuts makes this dish sensational.
Typically this dish is made with apples but I used pears instead. I prefer pears in dishes like this because you can just toss then in fresh, no need to saute. Plus they add the perfect touch of sweetness.
My favorite dishes for fall include anything with cranberries, pumpkin, and sweet potatoes. What are some of your fall inspired favorites?
Try out this Cranberry Pear Walnut Rice Pilaf whether it is for dinner with some roasted chicken, a light lunch or a Thanksgiving feast, this dish will please you and your guest.
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups pear juice
- 1 tablespoon Dijon mustard
- 2 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 cup wild rice blend, rinsed and drained
- 3/4 cup yellow onion, diced
- 1 pear, chopped
- 2 teaspoons apple cider vinegar
- 3/4 cup dried cranberries
- 1 cup chopped walnuts, toasted
- In a large non-stick pot or skillet, bring broth, pear juice, Dijon mustard, 1 tablespoon butter, salt, pepper, dried thyme, oregano, and parsley to a rolling boil. Add rice, cover and reduce heat to low. Simmer 35-45 minutes or until rice is tender and most of the liquid has been absorbed.
- While rice is cooking, prepare onions and walnuts.
- In a small skillet add 1 tablespoon butter, onions, and garlic. Saute until tender, remove from skillet and set aside. In the same skillet toast walnuts in a small skillet over medium-high heat and cook 4-6 minutes or until walnuts are fragrant. Tossing occasionally while cooking.
- Once completely cooked, drain rice of any remaining liquid. and leave in fine hole strainer.
- Return rice to the pot, add onions, garlic, cranberries, pears and walnuts and apple cider vinegar. Gently toss to combine. Season with salt and pepper to taste.
Love this fall inspired recipe? Be sure to check out a few of my other fall favorites.