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
Scale
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.
