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.
Ingredients
Scale
- 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
Instructions
- Rinse wild rice under cold water. Cook it in vegetable broth according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in diced sweet potatoes and minced garlic; sauté for about 10 minutes until sweet potatoes soften.
- Once the wild rice is cooked, combine it with the sweet potato mixture.
- 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.