Cranberry Pecan Sweet Potato Wild Rice Pilaf
Cranberry Pecan Sweet Potato Wild Rice Pilaf is a colorful and hearty dish that beautifully combines chewy wild rice, creamy sweet potatoes, and crunchy pecans, all accented by tart cranberries. This delightful pilaf not only tantalizes the taste buds but also makes for a stunning centerpiece on your holiday table. Perfect as a side dish or a satisfying main course, it’s easy to prepare and packed with flavor—a must-try for any gathering!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice blend
- 2 cups low-sodium vegetable broth
- 2 medium sweet potatoes, diced
- 1/2 cup unsweetened dried cranberries
- 1 cup toasted pecans, roughly chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse wild rice under cold water until clear. In a pot, combine rice and vegetable broth; bring to a boil over medium heat.
- While rice cooks, cover diced sweet potatoes with water in another pot. Boil until tender (about 10 minutes).
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes), then add garlic and sauté for an additional minute.
- Once rice absorbs all liquid (approximately 45 minutes), fluff with a fork. Combine cooked sweet potatoes, cranberries, and pecans into the skillet with onions and garlic.
- Season with salt and pepper; stir gently and warm through on low heat for about 5 minutes.
- Serve warm; garnish with extra pecans if desired.
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 280
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg