Irresistible Cranberry Pecan Sweet Potato Wild Rice Pilaf

Imagine a plate overflowing with vibrant colors, where the earthy sweetness of roasted sweet potatoes meets the crunch of toasted pecans, and the tartness of cranberries dances on your taste buds. delicious sweet potato bites This Cranberry Pecan Sweet Potato Wild Rice Pilaf is not just a dish; it’s a celebration on a plate, ready to steal the spotlight at any gathering or cozy dinner at home. sweet cranberry curd tart.

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This delicious pilaf offers comfort and sophistication in every bite, making it ideal for holiday feasts, potlucks, or simply when you need a warm hug in food form. Your friends will be begging for seconds—trust me!

The last time I made this dish, my family went wild over it; my niece even asked if we could have it for breakfast! Who knew wild rice could be so versatile?

Essential Ingredients

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

• Wild Rice: Use a mix of wild and brown rice for added texture and flavor; it’s nutty and chewy.
• Sweet Potatoes: Choose medium-sized ones for even cooking; their sweetness shines through when roasted.
• Cranberries: Dried cranberries add a lovely tartness that contrasts beautifully with the sweet potatoes.
• Pecans: Toasted pecans bring crunchiness; don’t skip this step—it’s essential for flavor!
• Vegetable Broth: Using broth instead of water enhances the dish’s flavor profile significantly.
• Onions: Sautéed onions add depth; use yellow onions for sweetness.
• Garlic: Fresh garlic is a must here—its aroma alone will make your kitchen smell divine.
• Olive Oil: A drizzle of olive oil helps with roasting and adds richness.
• Salt & Pepper: Essential seasonings elevate every ingredient’s natural flavors.

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

Let’s Make it Together

Preparation Phase: Start by gathering all your ingredients. Rinse 1 cup of wild rice under cold water until the water runs clear to remove excess starch.

Cooking the Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of vegetable broth. Bring it to a boil, then reduce heat to low and cover. Cook for about 45 minutes until the rice is tender and has absorbed most of the liquid.

Roasting Sweet Potatoes: While the rice cooks, preheat your oven to 400°F (200°C). Peel and cube 2 medium sweet potatoes into bite-sized pieces. creamy scalloped potatoes Toss them in olive oil, salt, and pepper before spreading them on a baking sheet. Roast for about 25-30 minutes until golden brown and caramelized.

Sautéing Aromatics: In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté 1 chopped onion until translucent and fragrant—about 5 minutes—then add 2 minced garlic cloves and cook for another minute until aromatic.

Combining Ingredients: Once everything is cooked, in a large bowl, combine the cooked wild rice with roasted sweet potatoes, sautéed onions and garlic, 1 cup of dried cranberries, and ½ cup of toasted pecans. Mix gently to combine without mashing anything.

Finishing Touches: Season with additional salt and pepper if needed. Serve warm as an elegant side dish or enjoy it as a hearty vegetarian main course.

With every step taken toward creating this Cranberry Pecan Sweet Potato Wild Rice Pilaf, you’re not just cooking; you’re crafting an experience that invites laughter around the dinner table. Whether it’s Thanksgiving or just Tuesday night dinner, this dish elevates any occasion into something extraordinary! For more inspiration, check out this Avocado Chicken Salad recipe.

Perfecting the Cooking Process

First, cook the wild rice according to package instructions while roasting the sweet potatoes. Sauté cranberries and pecans separately to enhance their flavors. This method ensures everything cooks perfectly and saves you time in the kitchen.

Add Your Touch

Feel free to swap out pecans for walnuts or add some diced apples for extra sweetness. Want more spice? A dash of cinnamon can elevate the flavor profile even more. Customizing this dish allows you to make it uniquely yours!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. When reheating, use a microwave or stovetop with a splash of broth to keep it moist and flavorful, just like freshly made.

Memories of family gatherings come flooding back when I serve this dish; everyone raves about it and fights over the last spoonful!

FAQ

Can I make Cranberry Pecan Sweet Potato Wild Rice Pilaf ahead of time?

Yes, prepare it a day before and store it in the fridge for easy reheating.

What can I substitute for wild rice?

Quinoa or brown rice works well if you’re looking for alternatives.

Is this dish suitable for vegan diets?

Absolutely! This pilaf is naturally vegan and packed with plant-based goodness.

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Cranberry Pecan Sweet Potato Wild Rice Pilaf

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• Author: recipesnew
• Total Time: 1 hour
• Yield: Serves 6

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Description

Indulge in the vibrant flavors of Cranberry Pecan Sweet Potato Wild Rice Pilaf! This dish harmoniously combines earthy roasted sweet potatoes, crunchy toasted pecans, and tangy dried cranberries for a delightful culinary experience. Perfect for holiday feasts or cozy dinners, this pilaf serves as an elegant side or a hearty vegetarian main course. With its stunning colors and comforting flavors, it’s sure to be a crowd-pleaser at any gathering.

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Ingredients

Scale 1x2x3x

• 1 cup wild rice
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried cranberries
• ½ cup pecans, toasted
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Rinse wild rice under cold water until clear.
2. In a saucepan, combine rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat and cover. Cook for about 45 minutes until tender.
3. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
4. In a skillet over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
5. In a large bowl, mix cooked wild rice with roasted sweet potatoes, sautéed onions and garlic, cranberries, and toasted pecans. Season with salt and pepper as needed.
6. Serve warm as a side dish or hearty main course.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish/Vegetarian Main
• Method: Baking/Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 12g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg

Keywords: For added texture, substitute pecans with walnuts or incorporate diced apples for sweetness. A pinch of cinnamon can enhance the overall flavor profile.