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.
