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.
Ingredients
Scale
- 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
Instructions
- Rinse wild rice under cold water until clear.
- 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.
- 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.
- 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.
- 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.
- 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.