Harvest Rice with Apples and Pecans #SundaySupper

by Anne Papina on September 23, 2012

Harvest Rice w/Apples and Pecans | Webicurean

This weekend marks fall’s official kickoff, but unofficially, over the last two weeks, that cold bite has been here every morning, urging me to remain tucked within the snuggly folds of a warm bed. Oddly enough, San Francisco doesn’t have “seasons” in the traditional sense. In fact, if anything, fall is usually our summer, or as we call it, Indian Summer, but this September there’s definitely a nip in the air. Despite the chilliness today, the next few weeks are likely to bring us some scorchers. Of course, the weather hardly matters here as we roll into my favorite time of year. To celebrate the arrival of fall, the #SundaySupper crew is hosting an Autumn Apple Party, so in addition to my Harvest Rice, you’ll find links to a bushelful of apple recipes below.

Did you know, apples were one of the first cultivated fruits and that there are more than 7,500 named varieties? Pass me a Pink Lady, please! For most varieties, the apples are harvested between August and October, so in many areas, as the apple selection ramps up at the market, we know fall is upon us. Of course, for those of us on the Left Coast, produce (and weather) doesn’t necessarily follow seasons, so here fall is more a state of mind. At least for me.

In poetry, Autumn is expressed as a time of melancholy–the fun-filled days of summer are gone, the cold of winter is on the horizon. There may be some truth in that, but around here, fall, and as we head into winter, is filled with fond memories of family gatherings, the warmth of a bustling kitchen, the aroma of nutmeg and cinnamon wafting through the house, the sounds of football blaring from the TV in the background. I once flew clear across the country to experience the brilliant imagery associated with fall, which was impressive, but couldn’t match the cherished Autumn memories of the place I call home.

fall in bangor

Weather aside, this Harvest Rice recipe just feels like fall and is the result of making do with ingredients on hand one fall afternoon. My niece, Jen, was visiting for dinner, and as I was throwing this together, she wondered how I knew it would ultimately work out. I didn’t really, but sometimes cooking is about taking chances. Neither of us remember the main course that day–the rice was hands-down the star of that dinner. Nowadays, I think she’s become the better cook, and I’d like to think that I had a hand in that, possibly stemming from that fall afternoon in the kitchen.

Fortunately the combination in this dish wasn’t a big stretch for the imagination–the slightly sweet/tart bite of the apple and the buttery crunch of the pecans blend in perfect harmony with the rice. It can be served warm, as a side with pork or chicken, but it’s also good chilled as a salad. Either way, it’ll be love at first bite. So, let’s dig in.

ingredients for harvest rice

We need but a few ingredients… gather them now! I used a Granny Smith apple for this recipe, but you’re welcome to try something sweeter if that’s your preference. Also, rather than chopping up the pecans, I started with a bag of bits & pieces. I know, it’s a cheat, but they’re actually a little less $$ and save the extra step of chopping.

rice pot on stove

First, let’s get the chicken broth going. You’ll want to bring this to a boil before adding the rice, then cover and simmer for about 40 minutes or until the rice is done.

pecans toasting in butter

While the rice is cooking, let’s work on the other ingredients. We can start by melting the butter in a non-stick skillet and toasting up those lovely pecan bits. Once the pecans are golden brown, remove from the pan and set aside.

apples and onions chopped

Meanwhile, chop up the onion and the apple.

apple and onion saute

There should still be some butter in the pan you used for the pecans–add the olive oil to that pan, then sauté the onions and apple until the onions are translucent. Sprinkle the nutmeg on here, as well as salt and freshly cracked pepper to taste.

Harvest Rice w/Apples and Pecans | Webicurean

When the rice is done, toss in the apple mixture and pecans… then promptly serve yourself a generous portion… enjoy!

4.8 from 6 reviews
Harvest Rice with Apples and Pecans
Prep time
Cook time
Total time
Harvest Rice is reminiscent of fall, with a mixture of brown and wild rice, tossed with tart apples and buttery toasted pecans.
Recipe type: Side
Cuisine: American
Serves: 6
  • 2¼ cups chicken broth
  • 1 cup brown rice
  • ⅛ cup wild rice
  • ½ tsp salt
  • 2 tbsp butter
  • ½ cup roughly chopped pecans
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped apple
  • ⅛ tsp nutmeg
  • Salt and Pepper to taste
  1. In a large pot, bring chicken broth to a boil. Add rice and salt and simmer for 40-45 minutes, or until done.
  2. In a non-stick skillet, melt the butter, then sauté the pecans in the butter until the pecans are golden brown. Remove pecans from the pan and set aside.
  3. In the same pan, add the olive oil, and sauté the chopped onion and apple until the onions are translucent. Sprinkle with nutmeg, salt and pepper.
  4. When the rice is done, stir in the apple/onion mixture as well as the pecans.


Join us this week Around the Family Table for Sunday Supper.   We have over 50 amazing recipes using apples to share with you.  Do you have some favorite Autumn Apple Recipes to share?  We would love for you to share your favorite apple recipes during our #SundaySupper live chat at 7pm (Eastern).

Soups, Salads, Starters and Breads

Main Meals




Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

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