Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

This vibrant pilaf marries hearty wild rice with tender sweet potato, caramelized onions, and garlic. Infused with thyme and enriched with tangy cranberries, toasted pecans deliver a satisfying crunch. An ideal fall side dish, it bursts with seasonal warmth and captivating flavors, elevating your meal with a delightful, memorable finish.

I’m excited to share a recipe thats perfect for fall. Cranberry Pecan Sweet Potato Wild Rice Pilaf is a filling side dish that combines amazing flavors and textures.

I start by cooking 1 cup wild rice in 2 cups vegetable broth, which gives it a hearty base. In a separate pan, i sauté a diced medium sweet potato along with 1 medium yellow onion and 2 minced garlic cloves in 2 tablespoons olive oil.

The aromatic blend of garlic and dried thyme fills your kitchen with a comforting smell. Once the veggies are tender, i mix in 1 cup dried cranberries and 1/2 cup chopped pecans, which i sometimes toast lightly for extra crunch.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to balance the flavors. This dish not only tastes great but is also full of dietary fiber and essential nutrients making it a smart addition to your table.

Enjoy it as a perfect wild rice pilaf side dish.

Why I Like this Recipe

1. I love how the mix of sweet potato, cranberries, and pecans makes every bite interesting and fun.
2. I appreciate the healthy twist of using wild rice and vegetable broth, which makes the dish filling without feeling heavy.
3. I really enjoy the way the spices and aromatics, like garlic and thyme, blend together in this pilaf to create such a comforting aroma.
4. I like that it’s a dish that manages to be both hearty and light, perfect for a fall meal without being overly complicated.

This cranberry pecan sweet potato wild rice pilaf is one of my fave fall side dishes because it is packed with incredible flavors and textures. Its got that perfect blend of savory and sweet tastes that makes it really special, and I love how the crunchy pecans mix in with the soft wild rice and sweet potato. It may look simple but once you try it, you know that every bite has its own surprise.

Ingredients

• Wild Rice: Nutritious whole grain loaded with fiber and magnesium giving a hearty texture.
• Sweet Potato: Packed with vitamins, fiber and natural sweetness that makes the dish filling.
• Dried Cranberries: They provide a tangy, sweet pop and antioxidants that brighten the flavor.
• Pecans: Add crunchy texture, are full of healthy fats and a bit of protein for energy.
• Yellow Onion: Brings a savory sweetness and aromatic depth to the pilaf, making it more inviting.
• Garlic: Boosts flavor with its zesty aroma and offers potential health perks.
• Olive Oil: Drizzled for extra richness and helps marry the flavours together.
• Parsley: Fresh, chopped for garnish adding a hint of brightness and color.

Ingredient Quantities

• 1 cup wild rice
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 cup dried cranberries
• 1/2 cup chopped pecans (toasted lightly if you want extra crunch)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to your taste)
• 1/4 teaspoon black pepper
• Optional: 1/4 cup chopped fresh parsley for garnish

How to Make this

1. Heat 2 tablespoons of olive oil in a large pot over medium heat and throw in the diced yellow onion and minced garlic; cook them until the onion becomes soft and translucent.

2. Add the diced sweet potato and 1 teaspoon dried thyme into the pot, stirring gently so they all get coated with oil and spices.

3. Mix in the 1 cup wild rice, making sure it gets a little toast in the oil for extra flavor.

4. Pour in the 2 cups vegetable broth, then sprinkle in 1/2 teaspoon salt and 1/4 teaspoon black pepper; stir well.

5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes until the wild rice is tender and the sweet potatoes are cooked through.

6. In the last 5 minutes of simmering, add the 1 cup dried cranberries so they soften a bit and blend with the textures.

7. If you want extra crunch, lightly toast the 1/2 cup chopped pecans in a separate small pan before stirring them into the pilaf.

8. Once the rice and sweet potatoes are fully cooked and most of the liquid is absorbed, stir in the toasted pecans.

9. Taste your pilaf and adjust the salt and pepper if needed, making sure the flavors are balanced.

10. Remove from heat and, if you like, stir in 1/4 cup chopped fresh parsley for a pop of color before serving warm.

Equipment Needed

1. A large pot with a lid
2. A small pan for toasting the pecans
3. A cutting board for chopping the veggies
4. A sharp knife for dicing and mincing
5. Measuring cups for the wild rice, broth, and cranberries
6. Measuring spoons for the thyme, salt, and pepper
7. A wooden spoon or spatula for stirring
8. A stove to cook over

FAQ

Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe Substitutions and Variations

• Wild Rice: You can swap wild rice with brown rice or even quinoa if you want a slightly different texture.
• Vegetable Broth: If you dont have veg broth, try chicken broth or even plain water with a pinch of extra salt and herbs.
• Sweet Potato: Instead of sweet potato, you can use diced butternut squash, which gives a similar sweetness and a nice touch of color.
• Dried Cranberries: If dried cranberries arent available, feel free to use raisins or dried cherries for that sweet and tangy burst.
• Pecans: Toasted almonds or walnuts can substitute pecans to add a crunchy element, so its all about what you got on hand.

Pro Tips

1. Try lightly toasting the wild rice in the pan for a couple of minutes before adding the broth; it really brings out a nutty flavor that makes the dish more interesting.

2. When toasting the pecans, keep a close watch because they can burn really fast; a slight golden brown is perfect and adds a great crunch.

3. If you’re a garlic fan, don’t hesitate to bump up the amount a little bit to get more punch in the flavor, but be careful not to overpower the other ingredients.

4. After everything is done, toss in some fresh chopped parsley right off the heat; it gives the dish a nice pop of color and a fresh finish that balances the sweetness of the cranberries and sweet potato.