Cranberry Pecan Sweet Potato Wild Rice Pilaf

This Cranberry Pecan Sweet Potato Wild Rice Pilaf is a festive, flavorful, and nutrient-packed dish that brings together warm roasted sweet potatoes, hearty wild rice, tart dried cranberries, and toasted pecans. With cozy herbs and savory aromatics, it’s the perfect side dish for Thanksgiving, Christmas, or any holiday table but simple enough for a nourishing weeknight meal. Every bite is a beautiful balance of sweet, savory, nutty, and earthy.

Ingredients

• 1 cup wild rice
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook the wild rice

Rinse the wild rice thoroughly under cold water.
In a medium saucepan, combine the wild rice and vegetable broth.
Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, until the liquid is absorbed and the rice is tender. Fluff with a fork.

2. Roast the sweet potatoes

Preheat the oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, salt, and pepper.
Spread them evenly on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.

3. Sauté aromatics + mix-ins

In a large skillet over medium heat, sauté the chopped onion and garlic for 3–4 minutes, until fragrant and translucent.
Stir in the dried cranberries, pecans, and dried thyme, cooking for 2–3 minutes to warm and lightly toast the nuts.

4. Combine everything

Add the cooked wild rice to the skillet and gently fold to coat.
Stir in the roasted sweet potatoes.
Season with additional salt and pepper to taste.

5. Serve

Transfer to a serving bowl and garnish with fresh parsley.
Serve warm.

Variations

• Maple-Glazed Version
  Drizzle 1–2 tablespoons of maple syrup over the pilaf for a sweeter, more festive flavor.
• Add Greens
  Stir in baby spinach or kale during the final 2 minutes of mixing they wilt beautifully into the warm rice.
• Orange Cranberry Pilaf
  Add 1 teaspoon orange zest and a splash of orange juice to brighten the whole dish.
• Herb Twist
  Replace thyme with rosemary or sage for a deeper holiday aroma.

Cooking Notes

• Wild rice takes longer than most grains don’t rush it.
• If the rice finishes cooking early, keep covered to stay warm until assembly.
• For extra toasted pecan flavor, you can roast pecans separately at 350°F for 5–6 minutes.
• Dice the sweet potatoes small and evenly to ensure they roast quickly and uniformly.

Serving Suggestions

• Holiday Feasts: The perfect colorful side for turkey, chicken, ham, or vegetarian mains.
• Everyday Bowls: Add chickpeas, sautéed mushrooms, or roasted Brussels sprouts for a hearty entrée.
• Meal Prep: Holds up well for 3–4 days in the fridge and tastes even better the next day.
• Fall-Inspired Lunches: Serve with apple slices or leafy greens for a balanced plate.

Tips

• For fluffier rice, let it rest covered for 5 minutes before combining.
• Use high-quality cranberries tart ones balance the sweetness better.
• Want more crunch? Reserve some pecans to sprinkle on top just before serving.
• Add salt gradually; both broth and cranberries can contribute saltiness.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Nutritional Information (Per Serving)

• Kcal: 320 kcal
• Protein: 6g
• Sodium: 160mg
• Fat: 13g
• Saturated Fat: 1.5g
• Carbohydrates: 46g
• Sugar: 12g
• Fiber: 6g
• Cholesterol: 0mg

Frequently Asked Questions

1. Can I use a wild rice blend instead of 100% wild rice?
Yes wild rice blends cook faster (usually 20–25 minutes). Adjust cooking time accordingly.

2. Can I make this dish ahead of time?
Absolutely. It reheats beautifully and the flavors deepen after resting.

3. Can I swap sweet potatoes for butternut squash?
Yes, diced butternut squash roasts just as well and adds a similar sweetness.

4. Is this recipe vegan?
Yes as long as you use vegetable broth, this dish is completely vegan.

Conclusion

This festive Cranberry Pecan Sweet Potato Wild Rice Pilaf is a hearty, colorful, and flavor-packed dish that fits perfectly into any holiday menu or cozy fall dinner. With sweet roasted potatoes, tart cranberries, earthy wild rice, and crunchy pecans, every bite is a delicious celebration of seasonal flavors. Enjoy it warm, share it generously, and make it your new holiday tradition!

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