There is something truly magical about the Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe that brings warmth and color to any table. This vibrant dish perfectly balances the earthy sweetness of roasted sweet potatoes with the chewy texture of wild rice, while tart cranberries and crunchy toasted pecans add delightful pops of flavor and texture. A hint of warming spices and a touch of maple syrup round out the pilaf to create a side dish or vegetarian main that feels both comforting and festive. Whether it’s a holiday celebration or a weeknight dinner, this recipe is destined to become a cherished favorite in your recipe collection.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success with the Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe. Each one plays a special role, from the hearty wild rice blend that forms the base to the fresh herbs and spices that bring everything to life in taste and color.
- 1 cup wild rice blend: Offers a nutty, chewy texture and earthy flavor central to the pilaf.
- 2 1/4 cups vegetable broth or water: The cooking liquid that infuses the rice with gentle flavor.
- 1 medium sweet potato (peeled and diced): Roasts to tender, caramelized perfection adding natural sweetness and vibrant color.
- 1 tablespoon olive oil: Helps roast the sweet potatoes evenly and brings a silky richness.
- 1/2 teaspoon salt: Essential seasoning to enhance all the flavors.
- 1/4 teaspoon black pepper: Adds a subtle warmth and depth.
- 1/2 cup dried cranberries: Provide tart bursts that contrast beautifully with the sweet potato.
- 1/2 cup chopped pecans (toasted): Lend a satisfying crunch and buttery flavor.
- 1/4 cup chopped green onions: Bring a mild oniony freshness that brightens the dish.
- 1 tablespoon chopped fresh parsley: Adds a pop of herbal color and lightness.
- 1/2 teaspoon ground cinnamon: Offers warm, sweet spice that complements the cranberries and sweet potato.
- 1/4 teaspoon ground nutmeg: Introduces a subtle nutty aroma and flavor.
- 1 tablespoon maple syrup (optional): A touch of natural sweetness that balances the tart and savory notes.
How to Make Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
Step 1: Cook the Wild Rice Blend
Start by bringing your wild rice blend together with the vegetable broth to a boil in a medium saucepan. Once boiling, reduce the heat to low, cover the pot, and simmer for about 40 to 45 minutes. Keep an eye on it to ensure the rice becomes tender and most of the liquid is absorbed. This slow cooking process allows the wild rice to develop its signature chewy texture and nutty flavor that forms the foundation of the pilaf.
Step 2: Roast the Sweet Potatoes
While the rice cooks, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper to season evenly. Spread them on a baking sheet and roast for 20 to 25 minutes, stirring once halfway through. You want the sweet potatoes to come out golden, tender, and slightly caramelized to beautifully complement the wild rice and cranberries.
Step 3: Toast the Pecans
For extra flavor and crunch, toast the chopped pecans in a dry skillet over medium heat for a few minutes, stirring frequently. Once fragrant and lightly browned, remove from heat. Toasting brings out their buttery richness, which is essential for the texture contrast in the pilaf.
Step 4: Combine All Ingredients
Once the rice is cooked and fluffed with a fork, transfer it to a large mixing bowl. Add in the roasted sweet potatoes, toasted pecans, dried cranberries, chopped green onions, fresh parsley, cinnamon, nutmeg, and maple syrup if you choose to use it. Gently toss everything together until well combined. Taste and adjust seasoning with more salt or pepper if desired.
How to Serve Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
Garnishes
Add a sprinkle of extra chopped fresh parsley or thinly sliced green onions just before serving to brighten up the colors and add fresh herbal notes. You can also scatter a few more toasted pecans on top for visual appeal and an inviting crunch that signals the delicious textures inside.
Side Dishes
This pilaf pairs wonderfully with roasted or grilled meats like turkey, chicken, or pork, making it a perfect holiday side dish. It also complements creamy dishes like mashed potatoes or sautéed greens. For a vegetarian meal, serve it alongside a crisp green salad or roasted vegetables for a balanced plate.
Creative Ways to Present
Elevate your presentation by serving the pilaf in hollowed-out acorn squash or mini pumpkins for festive flair. Alternatively, use it as a hearty filling for stuffed bell peppers. Its colorful layers and alluring aroma will wow guests and add charm to your meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe in an airtight container and refrigerate. It will keep well for 3 to 4 days, making it a wonderful make-ahead option or quick side for busy evenings.
Freezing
This pilaf freezes beautifully too. Portion it into freezer-safe containers or bags and store for up to 2 months. Just be sure to cool it completely before freezing to preserve texture and flavor.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm the pilaf gently in a covered skillet over low heat or microwave with a splash of water or broth to prevent drying out. Toss occasionally until heated through, and freshen up with a pinch of parsley or a squeeze of lemon, if desired.
FAQs
Can I use regular white or brown rice instead of wild rice?
While you can substitute white or brown rice, the unique nutty flavor and chewy texture of the wild rice blend really makes this pilaf special. If you do switch, adjust cooking times accordingly and expect a slightly different texture.
Are there nut-free substitutions for pecans?
Absolutely! Swap pecans for toasted pumpkin seeds or sunflower seeds to keep that satisfying crunch without nuts. You can also omit nuts completely if allergies are a concern.
Is the maple syrup necessary?
The maple syrup is optional but recommended. It adds a subtle sweetness that balances the tart cranberries and spices beautifully. Feel free to leave it out if you prefer a less sweet dish.
Can I prepare this pilaf ahead of time for a holiday meal?
Yes! This Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe is perfect for making ahead. Prepare it a day in advance, store it in the refrigerator, and gently reheat before serving to save time on the big day.
How can I make this recipe vegan?
This recipe is naturally vegan if you use vegetable broth. Just double-check that any store-bought broth and maple syrup you use are vegan-friendly, and you’re all set!
Final Thoughts
Ready to bring a sprinkle of cozy, festive charm to your next meal? The Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe is a wonderful way to enjoy colorful ingredients that taste as good as they look. I encourage you to give this recipe a try and watch it quickly become a beloved staple that you reach for again and again. It’s the kind of dish that feels like a warm hug on a plate, and I promise it’s as delightful to make as it is to eat.
Print
Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop, Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Pecan Sweet Potato Wild Rice Pilaf is a flavorful and hearty vegetarian dish combining tender wild rice, roasted sweet potatoes, tart dried cranberries, and crunchy toasted pecans. Enhanced with warm spices and fresh herbs, this pilaf makes an ideal holiday side or satisfying main dish served warm or at room temperature.
Ingredients
Rice and Broth
- 1 cup wild rice blend
- 2 1/4 cups vegetable broth or water
Roasted Sweet Potato
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins and Seasonings
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup (optional)
Instructions
- Cook the rice: In a medium saucepan, bring the wild rice blend and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until the rice is tender and the liquid is absorbed.
- Roast the sweet potatoes: While the rice cooks, preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are golden and tender.
- Combine ingredients: Once the rice is cooked, fluff it with a fork and transfer to a large mixing bowl. Add the roasted sweet potatoes, dried cranberries, toasted pecans, chopped green onions, fresh parsley, ground cinnamon, nutmeg, and maple syrup if using.
- Mix and serve: Gently toss all ingredients together until evenly combined. Adjust seasoning with salt and pepper to taste. Serve the pilaf warm or at room temperature.
Notes
- This dish makes a beautiful holiday side or a hearty vegetarian main.
- For extra flavor, sauté the green onions before adding them.
- Swap pecans for walnuts or pumpkin seeds for a nut-free option.
