Description
A hearty and flavorful Cranberry Pecan Sweet Potato Wild Rice Pilaf combining nutty wild rice, roasted sweet potatoes, sweet cranberries, and crunchy pecans, perfect as a wholesome side dish or a vegetarian main course.
Ingredients
Scale
Rice
- 1 cup wild rice
- 2 cups vegetable broth
Vegetables
- 1 medium sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Cook the Wild Rice: Rinse the wild rice under cold water and drain thoroughly. In a medium saucepan, combine the wild rice and vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pan, and let it simmer gently for 45-50 minutes until the rice is tender and all the liquid has been absorbed.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper, ensuring each piece is evenly coated. Spread them out in a single layer on a baking sheet. Roast the sweet potatoes in the oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned on the edges.
- Sauté the Aromatics: Heat a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent and fragrant. Stir in the dried cranberries, chopped pecans, and dried thyme, continuing to cook for another 2-3 minutes to meld the flavors together.
- Combine Everything: Once the wild rice is cooked, fluff it with a fork to separate the grains. Add the rice to the skillet with the sautéed onion mixture. Gently fold in the roasted sweet potatoes, taking care not to mash them. Season the combined mixture with additional salt and pepper as needed to taste.
- Serve: Transfer the pilaf to serving dishes and garnish with fresh parsley for a burst of color and freshness. Serve warm and enjoy this deliciously balanced side or a nutritious vegetarian main.
Notes
- Wild rice can take longer to cook depending on freshness; adjust cooking time accordingly.
- For added texture, lightly toast pecans before chopping.
- Make sure to roast the sweet potatoes evenly by spreading them in a single layer on the baking sheet.
- This pilaf can be prepared ahead of time and reheated gently on the stovetop or in the oven.
- To make this dish gluten-free, ensure the vegetable broth used is certified gluten-free.
