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If you’re searching for a comforting dish that sings with vibrant colors and a harmony of flavors, the Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe is a must-try. This delightful pilaf beautifully blends nutty wild rice, naturally sweet roasted sweet potatoes, tart dried cranberries, and crunchy pecans into one hearty, wholesome dish. Perfect for both cozy family dinners and festive gatherings, it’s a recipe that captures warmth and texture in every bite while inviting a touch of autumn magic to your table.
Ingredients You’ll Need
Gathering simple, accessible ingredients is key to creating this delightful pilaf. Each element delivers thoughtful layers of flavor, texture, and color that make this dish irresistible and balanced.
- 2 cups chicken broth: This serves as the flavorful base to cook your wild rice, imparting warmth and depth.
- 1 cup wild rice blend: Nutty, chewy, and packed with wholesome goodness, wild rice creates the perfect hearty texture.
- 1/2 teaspoon dried parsley: Adds a subtle herbaceous note that brightens the dish.
- 1/2 teaspoon dried oregano: Brings a hint of earthiness and Mediterranean flair.
- 1/2 teaspoon dried thyme: Offers a gentle woodsy aroma that complements the rice beautifully.
- 1 tablespoon olive oil: Helps sauté the sweet potatoes and onions to tender perfection with a silky finish.
- 1 cup sweet potato, diced small: Adds a comforting sweetness and pleasant softness that contrasts with the rice.
- 1/4 cup onion, chopped: Lends a mild, aromatic sweetness when cooked down.
- 1/3 cup dried cranberries: Burst of tartness that elevates the overall flavor profile and adds lovely pops of color.
- 1/3 cup pecans, chopped: Provides a satisfying crunch and buttery richness.
- Fresh parsley for garnish: A fresh, herbal flourish that brightens every forkful.
How to Make Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
Step 1: Cook the Wild Rice Blend
Start by bringing 2 cups of chicken broth to a gentle boil in a medium saucepan. Stir in 1 cup of wild rice blend along with dried parsley, oregano, and thyme. Lower the heat and cover the pot tightly. Let the rice simmer for about 30 minutes, or until it’s tender and has absorbed the broth’s rich flavors. This is the flavor foundation of your pilaf, so taking your time here makes all the difference.
Step 2: Sauté Sweet Potatoes
While your rice cooks, heat olive oil in a large skillet over medium-high heat. Toss in the diced sweet potatoes and sauté them for about 15 minutes until they soften and start to caramelize gently. This step is crucial for releasing the sweet potato’s natural sugars and creating those golden edges everyone loves.
Step 3: Add Onions, Cranberries, and Pecans
Once the sweet potatoes are nearly tender, add the chopped onions to the skillet and cook until translucent and fragrant. Then stir in dried cranberries and chopped pecans, letting them toast slightly for a minute or two. These ingredients bring bursts of tartness and crunch that transform the pilaf from simple to spectacular.
Step 4: Combine and Fluff
Drain any excess liquid from the cooked rice if needed. Add the sweet potato mixture to the pot with the wild rice and gently fluff everything together using a fork. This blending step ensures every bite holds a perfect balance of all those incredible flavors and textures.
Step 5: Garnish and Serve
Sprinkle fresh parsley over the top for a vibrant, herbaceous finish. Serve this pilaf warm, right out of the pot, and watch how it becomes the star of your mealtime with its colorful, inviting appearance and mouthwatering taste.
How to Serve Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
Garnishes
Fresh parsley is an ideal garnish because its bright green color and fresh aroma perfectly contrast with the warm tones of the pilaf. A few extra chopped pecans on top can add an elevated crunch and visual appeal that makes it even more tempting.
Side Dishes
This Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe pairs beautifully with roasted chicken, turkey, or even a hearty vegetable stew. It’s perfect for balancing richer mains, adding a touch of sweetness, earthy crunch, and heartiness to your plate.
Creative Ways to Present
For a festive occasion, serve the pilaf in a hollowed-out roasted acorn squash or small pumpkins, turning it into an edible bowl. You can also layer it with greens and roasted vegetables for a colorful layered salad or stuff bell peppers with this pilaf for an impressive vegetarian main dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover pilaf in an airtight container and store it in the refrigerator. It will stay fresh for up to 4 days, making it a fantastic option for quick lunches or to complement weeknight dinners.
Freezing
This pilaf freezes very well! Portion it into freezer-safe containers or bags and it can be kept for up to 3 months. Just make sure to label it so you don’t forget its deliciousness waiting for you in the freezer.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave with a splash of water or broth to bring back its moisture. Stir occasionally until heated thoroughly, and the flavors are refreshed like the first serving.
FAQs
Can I make this pilaf vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth to keep all the rich flavors while making this dish entirely vegetarian-friendly without sacrificing taste.
Is wild rice difficult to cook?
Not at all. Wild rice does take a bit longer than white rice, but simmering it gently in broth, as this recipe instructs, results in tender grains packed with nutty flavor and a wonderful chewy texture.
Can I use fresh cranberries instead of dried?
You can, but fresh cranberries are much tarter and less sweet than dried ones, so you might want to add a touch of honey or maple syrup to balance the flavors if you choose fresh.
What if I don’t have all the dried herbs?
No worries! You can use fresh herbs if available or simply use a basic blend like Italian seasoning. The herbs add depth but aren’t the star, so don’t stress if you’re missing one or two.
How do I get the sweet potatoes to cook evenly?
Cut them into small, uniform pieces and stir frequently in the skillet over medium-high heat. Starting them before the onion ensures they get plenty of time to soften and caramelize beautifully.
Final Thoughts
There’s something truly special about the Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe that fills the kitchen with warmth and the heart with comfort. The way sweet, savory, crunchy, and tart elements come together is pure magic. Whether you’re serving it up during a festive occasion or as a nourishing weeknight side, this dish is sure to become one of your favorite go-tos. Give it a try—you might just find a new family classic in the making!
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Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Cranberry Pecan Sweet Potato Wild Rice Pilaf is a flavorful and hearty side dish that combines tender wild rice, sweet potatoes, dried cranberries, and crunchy pecans. Enhanced with aromatic herbs and a touch of olive oil, it’s perfect for holiday dinners or a cozy family meal.
Ingredients
Rice and Broth
- 2 cups chicken broth
- 1 cup wild rice blend
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Vegetables and Nuts
- 1 tablespoon olive oil
- 1 cup sweet potato, diced small
- 1/4 cup onion, chopped
- 1/3 cup dried cranberries
- 1/3 cup pecans, chopped
Garnish
- Fresh parsley, for garnish
Instructions
- Cook the wild rice: In a medium-sized saucepan, bring 2 cups chicken broth to a boil. Add 1 cup wild rice blend along with 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Reduce the heat to a simmer and cover with a lid. Cook for about 30 minutes or until the rice is tender. Alternatively, follow the cooking directions provided with your wild rice blend for accurate results.
- Sauté sweet potatoes: In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the diced sweet potatoes and sauté for approximately 15 minutes, or until they become tender.
- Add onions and cook until translucent: Once the sweet potatoes are nearly cooked through, add the chopped onions to the skillet. Continue cooking until the onions become translucent and fragrant.
- Incorporate cranberries and pecans: Stir in 1/3 cup dried cranberries and 1/3 cup chopped pecans into the sweet potato and onion mixture. Cook for an additional 1 to 2 minutes to meld the flavors together.
- Combine rice and vegetable mixture: Add the sweet potato mixture to the cooked wild rice. Fluff the combined mixture gently with a fork to mix all ingredients evenly.
- Garnish and serve: Sprinkle with fresh parsley for a pop of color and freshness. Serve the pilaf warm as a delicious side dish.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Ensure sweet potatoes are diced small for even cooking.
- Can be prepared ahead and reheated gently on the stovetop.
- Add a pinch of salt and pepper to taste if desired.
- Use fresh herbs for enhanced flavor if available.
