Wild Rice Pilaf with Cranberries and Apples



  • 1/4 cup slivered almonds
  • 3 cups water
  • 1 1/2 cups wild rice, rinsed and drained
  • 1/2 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 2 Granny Smith apples, cored and diced


Preheat oven to 325 degrees. Lightly coat a baking sheet with oil or use parchment paper. Spread the almonds on the baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. Transfer immediately to a plate to cool.

In a medium saucepan, bring 3 cups of water to a boil. Add the rice. Reduce heat and cover. Keep adding water as necessary to prevent the rice from drying out. Simmer until the rice is tender, about 45 to 60 minutes. Pour through a fine-meshed strainer to drain. Return the rice to the saucepan and stir in the dried cranberries. Cover and set aside.

In a small bowl, whisk together the oil, vinegar and sugar.

In a large bowl, combine the rice and diced apples. Add the oil mixture and toss to coat evenly. Serve warm or cold on individual plates. Top with toasted almonds.


8 servings



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  • Nutrition Tip

    The 2010 Dietary Guidelines for Americans have recommended limiting sodium intake to no more than 1,500 to 2,300 mg a day. Today the average American is consuming about 3,400 mg a day. Having too much sodium in your diet can lead high blood pressure, heart disease, kidney disease and obesity.

    You can create flavorful, nutrient rich meals without salt by using fresh or dried herbs and spices. Herbs and spices contain health promoting phytonutrients, just like other plant based foods.

    wild rice pilaf with cranberries and apples nutrition facts  
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