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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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