Description
This festive wild rice pilaf is the perfect side dish for holiday gatherings or any meal. With sweet potatoes, cranberries, and pecans, it offers a delightful balance of savory, sweet, and crunchy flavors.
Ingredients
Scale
- 1 cup wild rice
- 2 cups vegetable broth
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Rinse the wild rice under cold water and drain. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned.
- In a large skillet over medium heat, sauté the chopped onion and garlic for 3-4 minutes, or until the onion is translucent. Stir in the dried cranberries, chopped pecans, and dried thyme, cooking for an additional 2-3 minutes.
- Once the wild rice is cooked, fluff it with a fork and add it to the skillet with the onion mixture. Gently fold in the roasted sweet potatoes, and season with additional salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- For extra flavor, try using a mix of vegetable broth and apple cider for the rice cooking liquid.
- If you prefer a crunchier texture, add more pecans to taste.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 15g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg