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Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

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4.2 from 1 review

  • Author: Eliza
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

This Cranberry Pecan Sweet Potato Wild Rice Pilaf is a flavorful and hearty side dish combining tender wild rice, sweet sautéed sweet potatoes, tart dried cranberries, and crunchy pecans, all seasoned with a blend of herbs. Perfect for a wholesome, comforting meal, it balances sweet and savory elements with delightful textures, making it a great accompaniment to poultry, pork, or vegetarian dishes.

Ingredients

Rice Mixture

  • 2 cups chicken broth
  • 1 cup wild rice blend
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Sweet Potato Mixture

  • 1 tablespoon olive oil
  • 1 cup sweet potato, diced small
  • 1/4 cup onion, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, chopped

Garnish

  • Fresh parsley for garnish

Instructions

  1. Cook the Rice: In a medium-sized saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of wild rice blend along with 1/2 teaspoon each of dried parsley, dried oregano, and dried thyme. Reduce the heat to low to maintain a simmer and cover the saucepan with a lid. Let it cook for about 30 minutes or until the rice is tender, following your wild rice blend’s package instructions if they differ.
  2. Prepare the Sweet Potato Mixture: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and sauté them until tender, approximately 15 minutes. When the potatoes are almost cooked through, add the chopped onions to the skillet and cook until they turn translucent and soft.
  3. Add Cranberries and Pecans: Incorporate 1/3 cup dried cranberries and 1/3 cup chopped pecans into the sweet potato and onion mixture. Continue cooking for 1 to 2 minutes to warm the cranberries and toast the pecans slightly, enhancing their flavors.
  4. Combine Mixtures: Once both components are ready, add the sweet potato mixture into the cooked wild rice. Gently fluff everything together with a fork to evenly distribute the ingredients without mashing the rice.
  5. Garnish and Serve: Sprinkle fresh parsley over the pilaf for a pop of color and fresh herbal note. Serve the pilaf warm as a delicious side dish.

Notes

  • You can substitute vegetable broth to make this dish vegetarian.
  • Chop the pecans coarsely for added texture or briefly toast them in a dry pan for a nuttier flavor.
  • If preferred, swap dried cranberries with dried cherries or raisins to alter the sweetness profile.
  • Keep an eye on the sweet potatoes while sautéing to prevent burning; medium-high heat is ideal.
  • This pilaf can be prepared ahead and reheated gently on the stovetop or in the microwave.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

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