I absolutely love fall cooking. Just the thought of creamy soups, pumpkin-spiced treats and apples baked with cinnamon inside a flaky crust makes my mouth water. Yet in the midst of fall comfort food, I’ve found myself craving light and fresh flavors – simple dishes that stand on their own without hiding behind the heaviness that often characterizes autumn cooking.
Wild Rice With Apples, Rosemary + Pecans remains true to the sweet and savory flavors of fall while also providing the perfect complement to hearty meals and rich desserts that typify this season.
Crisp apples, aromatic rosemary and buttery pecans combine to create a dish simple enough to put together for a weeknight side but sophisticated enough to serve to guests. Best of all, you can make it a day ahead of time for a stress-free menu item when you’re entertaining friends and family.
And if I’m being totally honest, this flavorful and fresh recipe helps leave more room to enjoy that decadent homemade pie you’ve been working on all day.
Wild Rice With Apples, Rosemary + Pecans
Yields about 6 side dish portions
1 cup wild rice
3 medium apples
1 tbsp lemon juice
Zest and juice of 1 orange
1 cup dried cranberries
½ medium red onion, very thinly sliced
2 tsp chopped fresh rosemary
Salt and pepper
½ cup chopped pecans for topping
Cook the rice in a medium saucepan as directed on the packaging. The wild rice I use requires 1 cup of rice to 4 cups of water, cooked for about 45 minutes. While the rice is cooking, core the apples and chop them into bite-sized pieces. Add apples, lemon juice, orange zest and orange juice to a medium bowl and stir together well. When rice is tender, strain out any remaining liquid and add rice to the bowl with the apples, zest and juice. Mix in cranberries, onion and rosemary. Stir in salt and pepper to taste.
When you’re ready to serve, transfer to serving dish and top with pecans. Serve warm or at room temperature.
** recipe, styling and photos by Sarah Hauser for Bright Bold and Beautiful