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
Scale
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.
