Delightful Cranberry Pecan Sweet Potato Pilaf Recipe

The moment you take a bite of Cranberry Pecan Sweet Potato Wild Rice Pilaf, your taste buds will dance with delight. The earthy wild rice mingles with the sweetness of roasted sweet potatoes and the tartness of cranberries, creating an irresistible flavor explosion. crispy air fryer sweet potatoes.

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This dish is not just a meal; it’s an experience that resonates with memories of family gatherings and cozy autumn nights. Picture this: a warm kitchen filled with the aroma of toasty pecans and caramelized sweet potatoes, inviting everyone to gather around the table for a hearty feast. For more inspiration, check out this Creamy Spinach and Mushroom Gnocchi recipe.

I once made this for Thanksgiving, and my aunt declared it “the best thing since sliced bread.” I’m still waiting for her to return my casserole dish.

Essential Ingredients

For more inspiration, check out this Delicious Avocado Chicken Salad recipe.

Here’s what you’ll need to make this delicious dish:

• Wild Rice: Use a blend of wild and brown rice for a nutty flavor and chewy texture.
• Sweet Potatoes: Opt for firm, vibrant sweet potatoes; their natural sweetness is key to balance the flavors.
• Dried Cranberries: Choose plump cranberries for bursts of tartness that brighten up every bite.
• Pecans: Toasted pecans add crunch and richness; don’t skip this step!
• Vegetable Broth: For cooking the rice, broth adds depth; feel free to use low-sodium versions.
• Onion: A medium onion gives aromatic sweetness when sautéed.
• Garlic: Fresh garlic enhances overall flavor; minced is best for that punch.
• Olive Oil: Use extra virgin olive oil for sautéing; its fruity notes enhance the dish well.
• Sage and Thyme: Fresh herbs elevate the dish; they are essential in adding herbal goodness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for culinary magic as we embark on making this delightful pilaf together.

Prep Your Ingredients: Begin by gathering all your ingredients. Dice the sweet potatoes into bite-sized pieces, chop the onion finely, and mince the garlic until fragrant.

Sauté Aromatics: In a large skillet over medium heat, add olive oil. Once hot, toss in the chopped onions and sauté until they turn translucent and release their sweet aroma.

Add Sweet Potatoes and Garlic: Mix in diced sweet potatoes and minced garlic. Sauté these together until the sweet potatoes start to soften—about 10 minutes should suffice.

Cook Wild Rice: In a separate pot, cook wild rice according to package instructions using vegetable broth instead of water. This infuses more flavor into each grain.

Toss in Cranberries and Herbs: After about 40 minutes, when rice is tender but chewy, stir in dried cranberries along with sage and thyme. Let them mingle with warmth.

Add Pecans Last!: Finally, fold in toasted pecans right before serving to keep their crunch intact. Taste your creation—adjust seasoning if needed!

And there you have it! A stunning Cranberry Pecan Sweet Potato Wild Rice Pilaf that looks as fabulous as it tastes! Enjoy this dish as a festive side or a hearty main course any day of the week! cranberry pecan brie bites.

Perfecting the Cooking Process

To achieve the best results, cook the wild rice first, then sauté the sweet potatoes and combine everything together, ensuring each ingredient maintains its unique flavor and texture.

Add Your Touch

Feel free to swap the pecans for walnuts or add roasted Brussels sprouts for extra crunch. roasted honey cinnamon sweet potatoes A sprinkle of cinnamon can elevate the sweetness of the dish. maple roasted Brussels sprouts.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or microwave until warmed through to retain flavor.

Sharing this recipe brings back memories of family dinners where everyone eagerly reached for seconds. The vibrant colors always sparked joy among my loved ones, creating a warm atmosphere filled with laughter and full bellies.

FAQ

Can I use brown rice instead of wild rice?

Yes, brown rice can be substituted but adjust cooking time accordingly.

How do I make this dish vegan-friendly?

Simply omit any butter and use vegetable broth instead of chicken broth for added flavor.

What’s the best way to prepare sweet potatoes?

Roasting them enhances their natural sweetness and adds a lovely caramelized flavor.

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Cranberry Pecan Sweet Potato Wild Rice Pilaf

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• Author: recipesnew
• Total Time: 55 minutes
• Yield: Serves approximately 4

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Description

Cranberry Pecan Sweet Potato Wild Rice Pilaf is a vibrant and nourishing dish that combines earthy wild rice, sweet roasted sweet potatoes, tart cranberries, and crunchy pecans. Perfect for holiday gatherings or cozy dinners, this pilaf not only delights the taste buds but also adds a splash of color to your table. With its complex flavors and textures, it’s an irresistible addition to any meal, sure to evoke cherished memories.

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Ingredients

Scale 1x2x3x

• 1 cup wild rice blend
• 2 cups vegetable broth
• 2 medium sweet potatoes (peeled and diced)
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp extra virgin olive oil
• 1 tsp fresh sage (chopped)
• 1 tsp fresh thyme (chopped)
• Salt and pepper to taste

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Instructions

1. Rinse wild rice under cold water. Cook it in vegetable broth according to package instructions.
2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
3. Stir in diced sweet potatoes and minced garlic; sauté for about 10 minutes until sweet potatoes soften.
4. Once the wild rice is cooked, combine it with the sweet potato mixture.
5. Fold in dried cranberries, sage, thyme, and toasted pecans just before serving. Adjust seasoning as desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 9g
• Sodium: 230mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg

Keywords: For added crunch, substitute pecans with walnuts or include roasted Brussels sprouts. Enhance sweetness with a sprinkle of cinnamon.