A delightful wild rice pilaf infused with the flavors of apple cider and autumn spices, perfect for a cozy meal.
Rinse the wild rice under cold water until the water runs clear.
Rinsing removes excess starch and ensures the rice cooks evenly.
In a medium saucepan, combine the wild rice, apple cider, and water. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender, about 45-60 minutes.
Check the rice occasionally to ensure it doesn't dry out; add a splash of water if needed.
In a large skillet, melt the butter over low heat. Add the pecans, golden raisins, currants, dried cranberries, candied ginger, and shallot. Cook, stirring, for about 5 minutes.
Stir constantly to prevent the nuts from burning and to evenly coat them in butter.
Add the cooked wild rice to the skillet along with the salt, black pepper, cinnamon, nutmeg, and diced apple. Stir gently to combine and cook for an additional 2 minutes until heated through.
Fold the ingredients gently to avoid breaking the rice grains.
Serve the pilaf warm, garnished with additional chopped pecans or a sprinkle of cinnamon if desired.
This dish pairs beautifully with roasted meats or as a standalone vegetarian option.
