Cranberry Pecan Sweet Potato Wild Rice Pilaf

4.73 from 22 votes

Cranberry Pecan Sweet Potato Wild Rice Pilaf

Cranberry pecan sweet potato wild rice pilaf is a perfect fall side dish infused with incredible flavors and textures. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this tasty dish!

Prep Time5

Cook Time45

Total Time50

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings:

Author: Alyssa Rivers

Ingredients

2 cups chicken broth
1 cup wild rice blend
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 cup sweet potato, diced small
1/4 cup onion, chopped
1/3 cup dried cranberries
1/3 cup pecans, chopped
fresh parsley, for garnish

Instructions

In a medium-sized saucepan, bring 2 cups chicken broth to a boil and add 1 cup wild rice blend, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Reduce the heat to a simmer and cover with a lid. Cook for 30 minutes or until tender. Alternatively, you may follow the liquid/rice ratios and cooking directions according to your particular brand of wild rice blend for 1 cup of rice.
In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add 1 cup sweet potato, and saute until tender, about 15 minutes or so. Once the potatoes are nearly cooked through, add 1/4 cup onion, to the pan and cook until translucent.
Add 1/3 cup dried cranberries and 1/3 cup pecans, to the sweet potato mixture, then cook for 1-2 minutes.
Add the sweet potato mixture to the rice mixture and fluff with a fork.
Garnish with fresh parsley, and serve warm!

Notes

Originally Posted on November 14, 2017

Updated on October 26, 2023

Nutrition

QR code

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