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Cranberry Pecan Sweet Potato Wild Rice Pilaf

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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

Find it online: https://deliceflash.com/cranberry-pecan-sweet-potato-wild-rice-pilaf/