The Best Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

Crafting a delightful cranberry pecan sweet potato wild rice pilaf brings unexpected magic to your dinner table.

Vibrant colors and textures dance across your plate with each magnificent scoop.

Nutty wild rice provides a hearty foundation for tender sweet potatoes and bursting cranberries.

Crunchy pecans add a delectable contrast that surprises and delights you.

Mediterranean and North American ingredients merge in this unique culinary creation.

Seasonal produce transforms an ordinary side dish into something extraordinary.

Cranberry Pecan Sweet Potato Wild Rice Pilaf

• Savor Nutrient-Packed Goodness: This recipe combines wild rice, sweet potatoes, cranberries, and pecans, delivering a powerful punch of vitamins, minerals, and antioxidants in every delightful bite.
• Master Simple Cooking Techniques: Learn easy roasting and sautéing methods that transform basic ingredients into a sophisticated, restaurant-worthy dish without requiring advanced culinary skills.
• Create Versatile Meal Option: Perfect for vegetarian gatherings, holiday side dishes, or a hearty lunch that adapts beautifully to different dietary preferences and meal occasions.
• Boost Flavor with Minimal Ingredients: Discover how a few carefully selected ingredients like thyme, cranberries, and pecans can elevate a simple rice pilaf into a memorable, gourmet-style creation.

Ingredients for Cranberry Pecan Sweet Potato Pilaf

• Wild Rice: A hearty and nutty grain that provides a robust foundation for the pilaf.

• Sweet Potato: Offers a creamy, sweet flavor and adds vibrant orange color to the dish.
• Onion, Garlic: Provide a savory and aromatic base that enhances the overall depth of flavor.

• Dried Cranberries: Add a tart and sweet burst of flavor that complements the savory ingredients.
• Pecans: Contribute a rich, buttery crunch and nutty undertone to the pilaf.
• Dried Thyme: Brings a subtle earthy and herbal note to the dish.
• Fresh Parsley: Provides a bright, fresh garnish that adds color and a mild herbaceous touch.

• Vegetable Broth: Creates a flavorful cooking liquid for the wild rice.
• Olive Oil: Helps roast the sweet potatoes and adds a smooth, rich taste.
• Salt, Pepper: Essential seasonings that balance and enhance the overall flavor profile.

How to Make Cranberry Pecan Wild Rice Pilaf

Step 1: Prepare Wild Rice

Rinse wild rice thoroughly under cold running water and drain completely. Transfer rice to a medium saucepan and pour in vegetable broth.

Bring the mixture to a rolling boil, then lower heat, cover the pot, and allow rice to simmer gently for 45-50 minutes until grains become tender and liquid is fully absorbed.

Step 2: Roast Sweet Potatoes

Heat oven to 400F (200C).

• Diced sweet potatoes
• Olive oil
• Salt
• Pepper

Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.

Roast for 25-30 minutes until potatoes develop golden edges and become fork-tender.

Step 3: Sauté Aromatic Ingredients

Heat a large skillet over medium flame.

Add chopped onion and minced garlic. Cook for 3-4 minutes until onions become translucent.

• Dried cranberries
• Chopped pecans
• Dried thyme

Sauté additional 2-3 minutes to blend flavors.

Step 4: Combine All Ingredients

Fluff cooked wild rice with a fork.

Transfer rice into skillet with onion mixture. Gently fold in roasted sweet potatoes.

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

Pro Tips for Sweet Potato Wild Rice Pilaf

• Rinse wild rice thoroughly to remove any debris and ensure a clean, fluffy texture when cooked.
• Choose firm, bright orange sweet potatoes for the best roasting results and vibrant color in the pilaf.
• Toast pecans briefly in the skillet before adding to enhance their nutty flavor and create a more complex taste profile.
• Use low-sodium vegetable broth to control salt levels and allow you to adjust seasoning precisely during cooking.
• Prepare this dish ahead of time and reheat gently, as the flavors will continue to meld and develop after initial preparation.

Variations on Cranberry Pecan Pilaf

• Quinoa Alternative: Replace wild rice with quinoa for a protein-packed, gluten-free version that cooks faster and offers a similar nutty flavor profile.
• Mediterranean Remix: Swap pecans for pine nuts, use dried apricots instead of cranberries, and add crumbled feta cheese for a Mediterranean-inspired variation.
• Vegan Power Bowl: Eliminate any animal products by using vegetable broth, keeping all other ingredients plant-based, and adding roasted chickpeas for extra protein.
• Autumn Harvest Edition: Include diced roasted butternut squash instead of sweet potatoes, mix in dried sage, and use walnuts for a cozy seasonal variation.

Pairing Ideas for Wild Rice Pilaf

• Wine Pairing: Select a crisp Riesling or Gewürztraminer to complement the sweet and nutty flavors of the pilaf, balancing the earthiness of wild rice and sweet potatoes.
• Protein Partner: Serve alongside roasted turkey breast or grilled chicken to create a harmonious meal that highlights the pilaf's rich, complex textures and flavors.
• Herbal Enhancement: Sprinkle fresh thyme or rosemary over the dish to intensify the existing herb notes and add a bright, aromatic dimension to the pilaf's overall taste profile.
• Textural Contrast: Add a dollop of tangy goat cheese or crumbled feta on top to introduce a creamy element that cuts through the nutty and sweet components of the rice.

Storage Tips for Cranberry Pecan Pilaf

• Store the pilaf in an airtight container in the refrigerator for up to 4 days. Keep the dish sealed tightly to maintain moisture and prevent absorbing other food odors.
• Transfer the cooled pilaf to freezer-safe containers or heavy-duty freezer bags. Label with the date and store for up to 3 months. Avoid freezing if the pecans are already mixed in, as they may lose their crunch.
• Place the pilaf in a microwave-safe dish, sprinkle a few tablespoons of water or vegetable broth to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

FAQs

• Is wild rice different from regular rice?

Wild rice is actually a grass seed, not a true rice. It’s more nutritious, with a nutty flavor and chewy texture, packed with protein, fiber, and minerals compared to white rice.

• Can I use fresh cranberries instead of dried?

Dried cranberries work best for this recipe as they provide concentrated sweetness and don’t release excess moisture. Fresh cranberries would make the pilaf too tart and watery.

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

Sweet potatoes are done when they’re tender when pierced with a fork and have golden-brown edges. This typically takes 25-30 minutes at 400F, with a slight caramelization on the outside.

Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

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4.6 from 18 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Cranberry pecan sweet potato wild rice pilaf brings warmth and comfort to seasonal gatherings with its rustic blend of hearty grains and festive flavors. Rich textures and balanced sweet-savory notes invite you to savor each delightful spoonful of this satisfying side dish.

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Ingredients

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Main Ingredients:

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

Liquid and Aromatics:

• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced

Seasonings and Garnish:

• 1 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• Fresh parsley, for garnish

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Instructions

1. Thoroughly rinse wild rice under cold running water, ensuring complete drainage. Transfer to a medium saucepan and combine with vegetable broth. Bring liquid to a rolling boil, then reduce heat to low, cover, and allow rice to simmer for 45-50 minutes until grains become tender and liquid is fully absorbed.
2. Preheat oven to 400F (200C). Prepare a baking sheet and distribute diced sweet potato evenly, drizzling with olive oil and seasoning with salt and pepper. Roast for 25-30 minutes, rotating halfway through, until edges caramelize and potato cubes become golden and crisp.
3. Heat a large skillet over medium temperature. Add chopped onion and minced garlic, sautéing until onion becomes translucent and fragrant, approximately 3-4 minutes. Incorporate dried cranberries, chopped pecans, and dried thyme, continuing to cook for an additional 2-3 minutes.
4. Gently fluff cooked wild rice with a fork and transfer into skillet containing onion mixture. Carefully fold roasted sweet potato cubes into the rice, ensuring even distribution. Adjust seasoning with salt and pepper according to personal preference.
5. Transfer pilaf to serving dish, garnishing with freshly chopped parsley. Serve immediately while warm to maintain optimal texture and flavor profile.

Notes

• Customize rice texture by adjusting cooking liquid, using more broth for softer rice or less for a firmer bite.
• Toast pecans briefly before adding to enhance their nutty flavor and provide a crunchier element.
• Swap vegetable broth with chicken broth for deeper flavor profile or use water for a lighter preparation.
• Make recipe gluten-free by ensuring all ingredients are certified gluten-free and checking broth labels carefully.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 270 kcal
• Sugar: 8 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg