If you’re searching for a dish that perfectly balances earthy, sweet, and nutty flavors with a delightful mix of textures, look no further than this Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe. It’s a soulful blend that combines the hearty chew of wild rice, the gentle sweetness of roasted sweet potatoes, the tart pop of cranberries, and the satisfying crunch of pecans, all tied together with aromatic thyme and savory onions. Whether you’re serving it as a festive side or a comforting main, this recipe has a warm, inviting spirit that’s impossible not to love.
Ingredients You’ll Need
Gathering these simple but essential ingredients sets the foundation for a dish bursting with color, flavor, and texture. Each component plays a key role, from the nutty wild rice to the juicy tart cranberries, creating a perfectly balanced. Let’s dive into what you’ll need:
- Wild rice (1 cup): Adds a hearty, chewy texture and earthy flavor that complements the sweetness perfectly.
- Vegetable broth (2 cups): Used to cook the wild rice, it infuses subtle savory notes enhancing depth.
- Medium sweet potato, peeled and diced: Roasted to tender sweetness that contrasts beautifully with the nuts and fruit.
- Olive oil (1 tablespoon): Helps roast the sweet potatoes evenly while adding a smooth richness.
- Onion, chopped: Builds a savory, fragrant base when sautéed for the pilaf.
- Garlic, minced (2 cloves): Provides a warm and aromatic kick that lifts the whole recipe.
- Dried cranberries (1/2 cup): Bring a bright, tart sweetness that perfectly cuts through the earthiness.
- Pecans, chopped (1/2 cup): Offer a buttery crunch, adding texture and a nutty depth.
- Dried thyme (1 teaspoon): Adds subtle herbal notes that tie all the flavors together.
- Salt and pepper to taste: Essential for seasoning and highlighting all the other flavors.
- Fresh parsley, for garnish: Brightens the dish visually and adds a fresh, clean finish.
How to Make Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
Step 1: Cook the Wild Rice
Start by rinsing the wild rice under cold water to remove any excess starch. Combine it with the vegetable broth in a medium saucepan, bring it to a boil, then reduce the heat, cover, and simmer gently for about 45 to 50 minutes. The rice should be tender and all the liquid absorbed, offering a nutty and chewy base full of rustic charm.
Step 2: Roast the Sweet Potatoes
While the rice cooks, preheat your oven to 400°F (200°C). Toss your diced sweet potatoes in olive oil, seasoned with salt and pepper, ensuring each piece is fully coated. Spread them on a baking sheet and roast for 25 to 30 minutes until tender with slightly caramelized edges—a caramel touch that enhances their natural sweetness wonderfully.
Step 3: Sauté the Aromatics and Mix-Ins
Next, heat a large skillet over medium heat and sauté the chopped onion and minced garlic until the onion becomes translucent and fragrant, about 3 to 4 minutes. Stir in the dried cranberries, chopped pecans, and dried thyme, cooking for another 2 to 3 minutes. This step melts the flavors together and softens the cranberries while toasting the pecans gently for that perfect crunch.
Step 4: Combine Everything
Once the wild rice is cooked and fluffed with a fork, add it directly to your skillet with the aromatic mixture. Gently fold in the roasted sweet potatoes, mixing everything carefully to retain the integrity of textures while blending all the flavors beautifully. Season with extra salt and pepper as needed to taste.
How to Serve Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
Garnishes
Fresh parsley scattered on top not only adds a burst of vibrant green but brings an herbaceous freshness that uplifts the pilaf. You could also add a few extra toasted pecans or a squeeze of fresh lemon juice for a little zing.
Side Dishes
This pilaf pairs wonderfully with roasted chicken, turkey, or a simply grilled vegetable platter. Its hearty yet fresh profile complements proteins and lighter sides, making it an all-season favorite.
Creative Ways to Present
For a stunning presentation, serve the pilaf in a hollowed-out roasted pumpkin or acorn squash. You can also create individual servings in small ramekins, turning the dish into an elegant side at holiday dinners or dinner parties.
Make Ahead and Storage
Storing Leftovers
The Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Flavors often deepen overnight, making it even more delicious the next day.
Freezing
This pilaf freezes well for up to 3 months. Be sure to cool it completely before placing in freezer-safe containers or bags. Thaw overnight in the fridge for best results and to preserve the texture of the sweet potatoes and nuts.
Reheating
Reheat gently on the stovetop over low heat or in the microwave. Adding a splash of vegetable broth or water while reheating helps retain moisture, keeping the wild rice from drying out and the nuts from losing their crunch.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice will give a softer texture and milder flavor. Just adjust the cooking time since brown rice typically cooks faster than wild rice.
Is this recipe vegan-friendly?
Yes, this recipe is completely vegan, making it a perfect side or main for plant-based meals.
Can I substitute pecans for other nuts?
Certainly. Walnuts or almonds also work well and will provide a similar crunch and buttery flavor.
How do I make this pilaf gluten-free?
It’s naturally gluten-free as long as you use gluten-free vegetable broth. Always check your broth to be sure.
What can I add to make this recipe more filling?
Adding cooked chickpeas or crumbled tofu can boost the protein content, turning this pilaf into a hearty meal all on its own.
Final Thoughts
I honestly can’t recommend the Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe enough. It’s a heartwarming medley of flavors and textures that truly shines on both everyday tables and special occasions. Once you try it, I promise it’ll become a go-to dish, loved by all who get a taste. So grab your ingredients and get cooking — your taste buds will thank you!
Print
Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pecan Sweet Potato Wild Rice Pilaf is a hearty, flavorful side dish that combines nutty wild rice with sweet roasted sweet potatoes, tart dried cranberries, and crunchy pecans. Enhanced with sautéed onions, garlic, and dried thyme, this warm pilaf offers a perfect balance of textures and tastes, making it ideal for holiday gatherings or a wholesome everyday meal.
Ingredients
Grains and Broth
- 1 cup wild rice
- 2 cups vegetable broth
Vegetables
- 1 medium sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Cook the Wild Rice: Rinse the wild rice under cold water and drain. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes or until the rice is tender and the broth is fully absorbed.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out evenly on a baking sheet. Roast for 25-30 minutes until the sweet potatoes are tender and have a nice golden brown color.
- Sauté the Aromatics: While the sweet potatoes roast, heat a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion turns translucent and fragrant. Stir in the dried cranberries, chopped pecans, and dried thyme, cooking for an additional 2-3 minutes to meld the flavors.
- Combine Everything: Once the wild rice is cooked, fluff it gently with a fork and add it to the skillet with the onion, garlic, cranberry, pecan, and thyme mixture. Carefully fold in the roasted sweet potatoes, then season the pilaf with additional salt and pepper to your liking.
- Serve: Transfer the pilaf to a serving dish and garnish with fresh parsley. Serve warm for a comforting, flavor-packed side dish.
Notes
- Wild rice can be swapped for brown rice or a rice blend if preferred, though cooking times may vary.
- For a nuttier crunch, lightly toast the pecans before adding them to the skillet.
- This pilaf can be made ahead and reheated—just add a splash of vegetable broth or water when warming to keep it moist.
- To make the dish vegan, ensure the vegetable broth used is free from animal products.
- Adjust the dried cranberries amount to suit your preferred level of sweetness and tartness.
