Wild Rice Pilaf with Apples is a satisfying side dish packed with fall flavor! Apples are roasted with the rice, lending a sweetness to the already nutty rice. Topped with rosemary and walnuts, this side dish recipe checks all the boxes. Perfect served with your favorite protein and roasted vegetable, or as a base for a cozy roast.
Did you know that wild rice is actually a grass?
I’m sure you did. Because you’re smart like that. Wild rice is native to North America, where the majority of the entire world’s wild rice is grown in the Great Lakes region.
Let me repeat that…The majority of the entire world’s wild rice is grown right here in Minnesota! Isn’t that statistic wild?! If you were to take a trip up north to my family cabin with me, (what are you doing next weekend?) perhaps this statistic wouldn’t surprise you much, as we have wild rice growing everywhere on our very own lake! Speaking of which… I really need to figure out how to harvest this stuff myself (there’s a license requirement, just so you know!).
This chewy grain makes a fantastic addition to creamy soups, can be baked into savory breads, and of course, is delicious on its own. Growing up, wild rice was a staple on my family’s dinner table. We would serve it as a side with venison roast that would be cooking low and slow all day long, the powerful aroma of the garlic hitting you before you even walked in the door. We would also serve it as a base for Pheasant or Turkey a la Creme, one of my Dad’s specialties. Wild rice has always been a favorite of mine, and I can’t wait to get a favorite of yours.
Although very straightforward, I always seem to call my Dad for his method of cooking this humble grain. Again, it’s ridiculously simple, and realistically, is more of a method than it is a precise recipe. Here’s what you need to know:
The Ingredients
Wild rice and chicken stock. That’s it! Of course, you could use beef stock, vegetable stock, water, wine… or a mixture of any of the above! All you’ll need is a 3 to 1 ratio of liquid to rice.
The Add Ins
This is where things get fun! Growing up, the classic wild rice recipe we would enjoy included sliced black olives, water chestnuts, onion and garlic. That’s it! Use your creativity, but aim for no more than 2 cups worth of additional ingredients. A few you could consider:
- Onion (stick to yellow, white, or red)
- Herbs (like rosemary, thyme, sage, or parsley)
- Crunchy Vegetables (like celery, carrot, or parsnip)
- Fresh or Dried Fruit (like apple, pear, dried cranberries or cherries, or dried apricots)
- Nuts (reserve these for serving)
The Method
To properly cook, you’ll need a cooking vessel with a well fitting lid. I like to use a cast iron dutch oven, like this one. Mix all your ingredients in the pot, stir to combine, cover, and bake! Wild rice takes some time to cook, so be sure you plan in advance.
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Wild Rice Pilaf with Apples
Wild Rice Pilaf with Apples is a satisfying side dish packed with fall flavor! Apples are roasted with the rice, lending a sweetness to the already nutty rice. Topped with rosemary and walnuts, this side dish recipe checks all the boxes. Perfect served with your favorite protein and roasted vegetable, or as a base for a cozy roast.
Servings: 4 servings
Ingredients
- 1 cup wild rice
- 2 1/2 cups chicken or vegetable broth
- 1 apple, thinly sliced
- 2 cloves garlic minced
- 1/2 yellow onion chopped
- 1 Tbsp rosemary
- 1/4 tsp salt
- Freshly cracked pepper
Instructions
- In a cast iron dutch oven with a well fitting lid, stir all the ingredients to combine.
- Bake in a 350 oven for 1 1/2 hours, or until all liquid is absorbed. Check rice at 90 minutes, and either add or remove liquid as needed. Serve warm!
Notes
Items used in this recipe: