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Cranberry Pecan Sweet Potato Wild Rice Pilaf

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Cranberry Pecan Sweet Potato Wild Rice Pilaf is a vibrant and flavorful dish that combines nutty wild rice, sweet roasted sweet potatoes, tart cranberries, and crunchy pecans. This delightful pilaf not only adds a pop of color to your table but also offers a harmonious blend of textures and tastes. Perfect for holiday feasts or weeknight dinners, it’s sure to impress everyone at the table.

Ingredients

Scale
  • 1 cup wild rice blend
  • 1 medium sweet potato (about 200g), diced
  • 1/2 cup dried unsweetened cranberries
  • 1/2 cup pecans, roughly chopped
  • 2 cups low-sodium vegetable broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Wash and peel sweet potatoes; dice into cubes.
  2. In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent (3-4 minutes), then add minced garlic for another minute.
  3. Stir in rinsed wild rice and vegetable broth. Bring to a boil, cover, and simmer on low for about 40-45 minutes until rice is tender.
  4. On a baking sheet lined with parchment paper, toss diced sweet potatoes with olive oil, salt, and roast until golden brown (20-25 minutes).
  5. Once cooked, combine roasted sweet potatoes, dried cranberries, and chopped pecans with the wild rice mixture; stir gently.
  6. Serve warm garnished with extra pecans or cranberries.

Nutrition

Keywords: - For added flavor, substitute pecans with walnuts or include sautéed mushrooms. - Fresh herbs like thyme or rosemary can enhance aroma and taste. - Store leftovers in an airtight container in the fridge for up to four days.

Find it online: https://flavorinside.com/cozy-cranberry-pecan-sweet-potato-wild-rice-pilaf-recipe/