Description

Cranberry Pecan Sweet Potato Wild Rice Pilaf is a heartwarming dish that harmonizes the nutty essence of wild rice with the sweetness of roasted sweet potatoes, tart cranberries, and crunchy pecans. This vibrant and nutritious pilaf serves as an impressive centerpiece for gatherings or a comforting side for weeknight dinners. Easy to make, it promises to delight your taste buds with every bite.

Ingredients

Scale

1 cup wild rice
2 cups low-sodium vegetable broth
1 cup sweet potatoes, diced
1/2 cup dried cranberries
1/2 cup pecans, toasted
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions

Rinse wild rice under cold water until clear. Dice sweet potatoes and chop onion and garlic.
In a pot, combine wild rice and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 45-50 minutes until tender.
Preheat oven to 400°F (200°C). Toss sweet potatoes in olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes or until golden brown.
In a skillet over medium heat, sauté onion in olive oil until translucent (about 5 minutes). Add garlic; cook for another minute.
Fluff cooked wild rice with a fork; add sautéed onion, roasted sweet potatoes, cranberries, and pecans. Mix gently until combined.
Serve in bowls garnished with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Side Dish
Method: Baking and Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 9g
Sodium: 150mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg

Keywords: Customize by swapping pecans with walnuts or adding fresh herbs like rosemary or thyme for added flavor. Store leftovers in an airtight container in the fridge for up to four days; reheat with vegetable broth for moisture.