The Zesty Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

Wild rice pilaf combines cranberry pecan flavors in a delightful dance of textures and tastes.

Nutty grains mingle with sweet potato chunks for a colorful plate.

Each bite promises a comforting warmth that speaks to hearty meals.

Sweet potatoes bring a gentle earthiness to this vibrant dish.

Pecans add a satisfying crunch that contrasts beautifully with soft rice kernels.

Tart cranberries burst through with bright, zesty notes that awaken the palate.

Seasonal ingredients come together in a symphony of rustic elegance.

Cranberry Sweet Potato Pilaf Adjustments

• Quinoa Power Bowl: Replace wild rice with quinoa for a protein-packed gluten-free alternative. Follow the same cooking method and keep all other ingredients consistent.
• Vegan Friendly Version: Swap vegetable broth for mushroom broth and ensure all ingredients are plant-based. Add nutritional yeast for extra flavor and protein boost.
• Low-Carb Cauliflower Swap: Substitute wild rice with riced cauliflower for a lower-carbohydrate option. Roast cauliflower similarly to sweet potatoes and maintain the original seasoning profile.
• Mediterranean Herb Remix: Use brown rice instead of wild rice and add fresh oregano and mint. Include crumbled feta cheese for a Mediterranean-inspired variation that enhances the pilaf's complexity.

FAQs

• What makes wild rice different from regular rice?

Wild rice is actually a grass seed, not a true rice. It has a chewy texture, nutty flavor, and higher protein content compared to white or brown rice, making it more nutritious and unique.

• Can I use vegetable broth substitutes?

Yes, you can replace vegetable broth with chicken broth for more depth of flavor, or use water with added seasonings if you prefer a lighter taste. Just ensure the liquid-to-rice ratio remains consistent.

• How do I know when the sweet potatoes are properly roasted?

Sweet potatoes are ready when they turn golden brown on the edges and can be easily pierced with a fork. They should be tender inside with a slightly crispy exterior, which indicates caramelization and optimal roasting.

• Are pecans necessary for this recipe?

While pecans add wonderful crunch and nutty flavor, you can substitute them with other nuts like walnuts or almonds if needed. If you have nut allergies, you can simply omit them without significantly changing the dish’s overall taste.

Wild Rice Pilaf With Sweet Potatoes And Cranberries Everyone Enjoys

Savor Seasonal Simplicity: Effortless wild rice pilaf that transforms ordinary ingredients into an extraordinary dish.

Quick Hands-On Cooking: Minimal prep time with just 20-25 minutes of active cooking means you’ll have a gourmet side dish ready without hours of kitchen work.

Nutrition-Packed Powerhouse: Wild rice delivers robust protein and fiber, while sweet potatoes and pecans add essential vitamins, minerals, and heart-healthy fats that boost your overall wellness.

Versatile Crowd-Pleaser: Perfect for holiday gatherings, weeknight dinners, or meal prep – this recipe adapts beautifully to different occasions and dietary preferences with its plant-based, gluten-free profile.

Cranberry Pecan Sweet Potato Wild Rice Pilaf Ingredients

• Wild Rice: Hearty, nutty grain with a distinctive texture, provides the foundation for the pilaf.
• Vegetable Broth: Adds depth of flavor and helps cook the wild rice perfectly.

• Sweet Potato: Soft, sweet root vegetable that brings rich color and creamy texture.
• Onion: Provides a savory base and aromatic foundation for the dish.
• Garlic: Adds sharp, pungent flavor to enhance overall taste profile.

• Dried Cranberries: Sweet-tart berries that add bright bursts of flavor.
• Pecans: Crunchy nuts that provide nutty richness and textural contrast.
• Dried Thyme: Earthy herb that complements the savory ingredients.
• Fresh Parsley: Light, fresh garnish for color and subtle herbal note.

• Olive Oil: Helps roast sweet potatoes and provides smooth cooking medium.
• Salt: Enhances and balances the overall flavor of the dish.
• Black Pepper: Adds subtle heat and complexity to the pilaf.

Wild Rice Pilaf with Cranberry & Sweet Potato Instructions

Step 1: Prepare Wild Rice

Rinse wild rice thoroughly under cold running water and drain completely.

Pour rice into a medium saucepan and add vegetable broth.

Bring liquid to a rolling boil, then reduce heat to low.

Cover the pan and let the rice simmer gently for 45-50 minutes until grains become tender and all liquid is absorbed.

Step 2: Roast Sweet Potato Cubes

Heat oven to 400°F.

• Sweet potato cubes
• Olive oil
• Salt
• Black pepper

Toss sweet potato cubes with olive oil, salt, and pepper.

Spread evenly on a baking sheet.

Roast for 25-30 minutes until edges turn golden brown and potato pieces become fork-tender.

Step 3: Sauté Aromatic Base

Heat a large skillet over medium flame.

Add chopped onion and minced garlic.

Sauté for 3-4 minutes until onions become translucent and fragrant.

• Dried cranberries
• Chopped pecans
• Dried thyme

Cook for an additional 2-3 minutes to blend flavors.

Step 4: Combine Ingredients

Fluff cooked wild rice with a fork.

Transfer rice to skillet with onion mixture.

Gently fold in roasted sweet potato cubes.

Season with extra salt and pepper to enhance overall taste.

Step 5: Serve and Garnish

Transfer pilaf to serving dish.

Sprinkle fresh parsley on top for a bright, herbal finish.

Serve warm and enjoy the delightful blend of textures and flavors.

Rice Pilaf Tips with Wild Sweet Potato & Cranberry

• Always wash wild rice under cold water to remove any debris and excess starch, ensuring a cleaner and more distinct grain texture.
• Cut sweet potatoes into uniform cubes for even cooking, and spread them in a single layer on the baking sheet to achieve crispy, caramelized edges.
• Lightly toast pecans in a dry skillet before adding them to the pilaf to enhance their nutty flavor and create a deeper, more complex taste profile.
• Easily make this dish vegan by using vegetable broth and swap pecans for sunflower seeds if nut allergies are a concern, maintaining the recipe's delicious complexity.
• If the pilaf seems dry after mixing, add a splash of vegetable broth or olive oil to maintain a moist and cohesive texture throughout the dish.

Store Cranberry Pecan Sweet Potato Wild Rice Pilaf

• Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Cool the pilaf completely before sealing to prevent moisture buildup.
• Place a portion in a microwave-safe dish, sprinkle 1-2 tablespoons of water or vegetable broth, cover, and heat for 1-2 minutes, stirring halfway through to ensure even warming.
• Revive the pilaf in a skillet over medium-low heat, adding a splash of broth to restore moisture and prevent sticking. Stir gently for 3-4 minutes until heated through.
• Freeze the pilaf in sealed freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating using microwave or stovetop methods.

Side Dishes for Cranberry Pecan Sweet Potato Pilaf

• Sip Seasonal Spiced Cider: A warm apple cider with cinnamon and nutmeg perfectly complements the sweet and earthy flavors of the wild rice pilaf, enhancing the cranberry and pecan notes.
• Pair with Roasted Chicken: Tender roasted chicken with herbs provides a protein-rich partner that balances the nutty and sweet elements of the pilaf, creating a harmonious main course.
• Match with Goat Cheese Salad: A crisp green salad topped with creamy goat cheese adds a tangy contrast to the pilaf's rich, sweet profile, bringing brightness and lightness to the meal.
• Enjoy Pinot Noir: A light-bodied red wine with subtle fruit undertones beautifully echoes the cranberry and sweet potato flavors, creating a sophisticated dining experience.

Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Cranberry pecan sweet potato wild rice pilaf blends hearty grains with festive flavors, creating a delightful side dish perfect for holiday gatherings. Nutty wild rice and sweet potatoes mingle with tart cranberries and crunchy pecans, offering you a memorable culinary experience.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped

Aromatics and Seasonings:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Garnish:

• Fresh parsley

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Instructions

1. Cleanse the wild rice thoroughly under running water, allowing it to drain completely. Transfer the rice to a medium saucepan and combine with vegetable broth. Bring the liquid to a vigorous boil, then reduce heat to a gentle simmer, covering the pan and allowing the rice to cook for approximately 45-50 minutes until the grains become tender and liquid is fully absorbed.
2. Activate the oven to 400°F (200°C) while the rice simmers. Carefully cube the sweet potatoes and coat them with olive oil, sprinkling with salt and pepper. Distribute the seasoned cubes evenly across a baking sheet, ensuring minimal overlap. Roast the potatoes until they develop a golden-brown exterior and achieve a soft, tender texture, which typically requires 25-30 minutes.
3. Heat a large skillet over medium temperature. Introduce finely chopped onions and minced garlic, sautéing until the onions become translucent and fragrant. Incorporate dried cranberries, roughly chopped pecans, and dried thyme, continuing to cook for an additional 2-3 minutes to develop complex flavors.
4. Gently separate the cooked wild rice with a fork, then transfer it into the skillet containing the aromatic onion mixture. Carefully fold the roasted sweet potato cubes into the rice, ensuring even distribution. Adjust seasoning with additional salt and pepper to enhance the overall flavor profile.
5. Present the pilaf immediately while warm, garnishing with freshly chopped parsley for a vibrant finish.

Notes

• Swap wild rice for quinoa or brown rice to create a gluten-free and faster-cooking alternative that maintains the dish’s hearty texture.
• Toast pecans briefly before adding to enhance their nutty flavor and provide a deeper, more complex taste profile to the pilaf.
• Maximize meal prep efficiency by roasting sweet potatoes and cooking rice simultaneously, reducing overall cooking time and kitchen energy use.
• Customize the dish for vegans by ensuring vegetable broth is plant-based and potentially adding nutritional yeast for extra depth and protein.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Protein: 7 g
• Cholesterol: 0 mg