Harvest Brown Rice Pilaf

Cranberries, pecans and rosemary feature in this sweet and nutty brown rice pilaf. Easy to make, this is a fantastic side dish for holidays!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Hi! Isn’t this pretty? And so… FALL-ISH?! I’m still waiting to be able to wear cute boots, and sweaters, but nothing is stopping me from eating all the pumpkin things, dreaming about apple cider caramels, and thinking about yummy fall dishes.

Holidays are coming and with that all the cooking, baking, family, friends, celebrations and big meals. As well as unexpected guests!

This brown rice pilaf is nutty, slightly sweet and herb-y – due to the cranberries and rosemary and is GREAT to make ahead!

I first published this recipe in 2016, but I really thought it needed an upgrade in photos. I hope you love this recipe as much as I do!

Want more sides? How about my Scalloped Potatoes Recipe? It has a video showing you exactly how to make it!

Why you’ll love this

• It’s a great and FAST side dish that you can pull together at the last-minute right before serving dinner!
• You can literally prep everything during the time it takes to heat up the rice. Got last-minute guests and need an extra side to make dinner stretch a little more? Make this!
• This can be served warm, cold or at room temperature. The option is entirely yours!
• You can precook the rice if you prefer, or even buy precooked brown rice to save even more time.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

How to make this recipe

Cook the rice. Add 6 cups of water to a large pot, and bring to a boil. Lightly salt the water. Rinse the rice, then add the rice to the water. Reduce the heat and simmer at medium heat, uncovered, about 30 to 40 minutes until rice is tender. Drain off any remaining cooking water and return the rice to the pot. Cover the pot and set aside 10 minutes. Fluff with a fork and set aside.

Make the dressing. Heat the balsamic vinegar and honey together, in a small bowl – microwave for 15 seconds (to make it easier to whisk the honey), whisk until combined.

Assembly. Add the balsamic/honey mixture to the rice. Stir in the rosemary cranberries, and pecans.

Test for seasoning, and season with salt/pepper to taste. Garnish, and serve. Devour.

More recipes to love

• Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
• Creamy Garlic Parmesan Risotto. Risotto in 17-25 minutes?! I’m in! 
• Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
• Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
• Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
• Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
• ALL SIDES

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Harvest Brown Rice Pilaf

Author Kylee Ayotte

Servings 4

Prep Time: 3 minutes mins

Cook Time: 2 minutes mins

Total Time: 5 minutes mins

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Cranberries, pecans and rosemary feature in thissweet and nutty brown rice pilaf. Easy to make, this is a fantastic side dishfor holidays!

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Ingredients

 

1x2x3x

• ▢ 1 cup brown rice
• ▢ 2 tablespoons balsamic vinegar
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons fresh rosemary chopped
• ▢ 1/2 cup dried cranberries
• ▢ 1/4 cup whole pecans
• ▢ salt and pepper

Garnish (optional)

• ▢ 4-5 pecans
• ▢ 3 sprigs rosmary

Instructions

Cook the rice

• Bring 6 cups of water to a boil, and lightly salt the water.
• Rinse 1 cup brown rice, and add to the water.
• Reduce the heat and simmer, uncovered, about 30 minutes until rice is tender.
• Drain off any remaining cooking water and return the rice to the pot.
• Cover the pot and set aside 10 minutes.
• Fluff with a fork and set aside.

Make the Dressing

• Meanwhile, heat 2 tablespoons balsamic vinegar and 2 tablespoons honey together, in a small bowl – microwave for 15 seconds, whisk until combined.

Assembly

• Add the balsamic/honey mixture to the rice.
• Stir in 2 tablespoons fresh rosemary, 1/2 cup dried cranberries, and 1/4 cup whole pecans.
• Test for seasoning, and season with salt and pepper to taste.
• Garnish, and serve.
  4-5 pecans, 3 sprigs rosmary
• Devour.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 269kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 261mg | Potassium: 38mg | Fiber: 4g | Sugar: 14g | Vitamin A: 50IU | Calcium: 10mg | Iron: 0.5mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee