I crafted this wild rice pilaf with succulent sweet potato, zesty cranberries, and toasted pecans to create a dish bursting with vibrant colors and textures. The medley of flavors invites me to share it with friends and family, sparking joyful moments around the table and nourishing both body and spirit.
I stumbled upon this cranberry pecan sweet potato wild rice pilaf recipe and thought I’d share it with you. I mix 1 cup of wild rice with 2 cups of low-sodium vegetable broth and throw in a large sweet potato that I’ve peeled and diced into half inch cubes.
I also add a small finely chopped onion, 2 cloves of minced garlic and 1 diced celery stalk to the pot. Then its time to toss in 1/2 cup of dried cranberries and 1/2 cup of roughly chopped toasted pecans.
A tablespoon of olive oil and 1/2 teaspoon of dried thyme really makes the dish pop. Ive played around with different variations in my wild rice recipes and this one stuck with me cause it balances taste and texture like no other.
If you’re into veggie dishes or looking for a tasty veg dish with a twist, youre gonna love this recipe. Enjoy experimenting and make it your own!
Why I Like this Recipe
I really love this recipe because it gives me that perfect mix of sweet and savory flavors that makes my taste buds happy every time. The cranberries and sweet potatoes bring a natural sweetness while the savory wild rice and toasted pecans create a satisfying crunch that i just cant get enough of.
I also appreciate how simple it is to put together. Even though there are a lot of ingredients, each step is easy to follow and it feels like a fun cooking project that doesnt take forever. I like that i can make a super delicious dish without too much hassle.
Another reason i like this dish is because it tastes like fall on a plate. The warm spices, sweet potatoes, and cranberries remind me of this time of the year and it makes me feel cozy even on colder days.
Lastly, this recipe feels healthy and satisfying. I love knowing that i get a good mix of whole grains, vegetables, and a bit of fruit without any extra junk. Its the perfect balance that leaves me feeling nourished and ready to conquer the day.
Ingredients
- Wild Rice: Brings chewy texture and whole-grain goodness, delivering fiber, protein, and sustained energy.
- Sweet Potato: Naturally sweet and nutrient-dense, packed with vitamins, antioxidants, and a smooth, creamy bite.
- Dried Cranberries: Lends tangy sweetness and vibrant color, while infusing antioxidants and a burst of flavor.
- Pecans: Adds crunch, rich healthy fats, and a subtle nutty taste to keep the recipe interesting.
- Onion: Offers natural sweetness and depth, forming a savory, flavorful base for the dish.
- Garlic: Boosts aroma and spiciness, making every bite more dynamic and inviting.
- Olive Oil: Unites ingredients with healthy fats and smooth richness, essential for perfect sautéing.
Ingredient Quantities
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 1 large sweet potato, peeled and diced into 1/2 inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped and toasted
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
How to Make this
1. Rinse 1 cup of wild rice under cold water while you bring 2 cups of low-sodium vegetable broth to a boil in a medium pot.
2. In a large saucepan, heat 1 tablespoon of olive oil over medium heat and sauté 1 small chopped onion, 1 diced celery stalk, and 2 minced garlic cloves until they soften a bit.
3. Add the diced 1 large sweet potato to the pan along with 1/2 teaspoon dried thyme, a pinch of salt and pepper, and cook for about 4-5 minutes so the potato starts to soften.
4. Stir in the rinsed wild rice and then pour in the hot vegetable broth. Bring the mix to a gentle simmer.
5. Cover the saucepan and let it cook on low heat for 40 to 45 minutes until the rice is tender and the sweet potatoes are cooked through.
6. While the rice is cooking, toast 1/2 cup of roughly chopped pecans in a dry skillet over medium heat until they turn a light brown, stirring often so they dont burn.
7. Once the rice mixture is done, remove the pan from heat and stir in 1/2 cup dried cranberries along with the toasted pecans.
8. Taste the pilaf and add more salt or pepper if needed.
9. Let the pilaf sit covered for about 5 minutes so the flavors meld together.
10. Serve warm and enjoy your flavorful fall side dish!
Equipment Needed
1. Medium pot – for boiling 2 cups of low-sodium vegetable broth
2. Large saucepan – to sauté onion, celery, garlic, and sauté diced sweet potato with spices and wild rice
3. Dry skillet – for toasting the roughly chopped pecans
4. Strainer – to thoroughly rinse 1 cup of wild rice under cold water
5. Cutting board – for chopping the onion, celery, garlic, and dicing the sweet potato
6. Knife – for chopping and dicing all the veggies
7. Measuring cups – to measure 1 cup wild rice and 2 cups broth accurately
8. Measuring spoons – to measure 1 tablespoon olive oil, 1/2 teaspoon dried thyme, and seasonings
9. Stirring spoon – for mixing and stirring all ingredients during cooking
FAQ
Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe Substitutions and Variations
- If you dont have wild rice, try brown rice or quinoa. They dont have the same nutty flavor but still work fine.
- If the low-sodium vegetable broth is missing, you can use unsalted chicken broth instead for a different twist.
- No dried cranberries? Dried cherries or even raisins can replace them for a nice sweet burst.
- If pecans are hard to find, walnuts or hazelnuts can be a good swap even if the flavour changes slightly.
Pro Tips
1. When prepping your wild rice, make sure you rinse it really well to remove extra starch; it helps the rice get a better texture and not turn mushy later on.
2. Toasting the pecans on low heat is key—keep stirring them so they dont burn and lose that nutty flavor. Even if it takes a little extra time, trust me, the crunch is worth it.
3. Always cut your sweet potatoes into even pieces. This way they cook uniformly so you dont end up with some pieces being overcooked while others are still a bit hard.
4. After cooking, let your pilaf sit covered for a few minutes. This rest time lets all the flavors meld together making each bite more flavorful and delicious.
Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
My favorite Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe
Equipment Needed:
1. Medium pot – for boiling 2 cups of low-sodium vegetable broth
2. Large saucepan – to sauté onion, celery, garlic, and sauté diced sweet potato with spices and wild rice
3. Dry skillet – for toasting the roughly chopped pecans
4. Strainer – to thoroughly rinse 1 cup of wild rice under cold water
5. Cutting board – for chopping the onion, celery, garlic, and dicing the sweet potato
6. Knife – for chopping and dicing all the veggies
7. Measuring cups – to measure 1 cup wild rice and 2 cups broth accurately
8. Measuring spoons – to measure 1 tablespoon olive oil, 1/2 teaspoon dried thyme, and seasonings
9. Stirring spoon – for mixing and stirring all ingredients during cooking
Ingredients:
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 1 large sweet potato, peeled and diced into 1/2 inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped and toasted
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
1. Rinse 1 cup of wild rice under cold water while you bring 2 cups of low-sodium vegetable broth to a boil in a medium pot.
2. In a large saucepan, heat 1 tablespoon of olive oil over medium heat and sauté 1 small chopped onion, 1 diced celery stalk, and 2 minced garlic cloves until they soften a bit.
3. Add the diced 1 large sweet potato to the pan along with 1/2 teaspoon dried thyme, a pinch of salt and pepper, and cook for about 4-5 minutes so the potato starts to soften.
4. Stir in the rinsed wild rice and then pour in the hot vegetable broth. Bring the mix to a gentle simmer.
5. Cover the saucepan and let it cook on low heat for 40 to 45 minutes until the rice is tender and the sweet potatoes are cooked through.
6. While the rice is cooking, toast 1/2 cup of roughly chopped pecans in a dry skillet over medium heat until they turn a light brown, stirring often so they dont burn.
7. Once the rice mixture is done, remove the pan from heat and stir in 1/2 cup dried cranberries along with the toasted pecans.
8. Taste the pilaf and add more salt or pepper if needed.
9. Let the pilaf sit covered for about 5 minutes so the flavors meld together.
10. Serve warm and enjoy your flavorful fall side dish!
