Get ready to transform your dinner table with a culinary masterpiece that screams autumn comfort and gourmet sophistication! This cranberry pecan sweet potato wild rice pilaf isn't just a side dish – it's a flavor explosion that combines hearty wild rice, tender sweet potatoes, tangy cranberries, and crunchy pecans into one irresistible creation. Perfect for holiday gatherings, weeknight dinners, or when you want to impress your guests with a dish that looks like it came straight from a professional chef's kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup wild rice
- 2 cups vegetable broth
- 2 medium sweet potatoes, diced
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by rinsing the wild rice under cold water in a fine-mesh strainer. This helps remove any debris and excess starch.
- In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 40-45 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- While the rice is cooking, prepare the sweet potatoes. Peel and dice the sweet potatoes into small, even cubes for even cooking.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced sweet potatoes to the skillet. Season with salt, pepper, and thyme. Stir well to combine and cook for about 10-12 minutes, or until the sweet potatoes are tender, stirring occasionally.
- Once the sweet potatoes are cooked, add the cranberries and chopped pecans to the skillet. Stir to combine and cook for an additional 2-3 minutes, allowing the cranberries to soften slightly.
- Once the wild rice is done cooking, fluff it with a fork and add it to the skillet with the sweet potato mixture. Gently stir to combine all the ingredients.
- Adjust the seasoning with additional salt and pepper if needed. Allow the pilaf to heat through for an additional 2-3 minutes.
- Remove from heat and let it sit for a few minutes before serving. This dish can be served warm or at room temperature.
- Garnish with additional chopped pecans or fresh herbs if desired, and enjoy your cranberry pecan sweet potato wild rice pilaf!
Tips
- Rinse your wild rice thoroughly to remove excess starch and prevent clumping.
- Use low-sodium vegetable broth to better control the salt level in your dish.
- Toast the pecans briefly before adding them to enhance their nutty flavor.
- Don't rush the rice cooking process – low and slow ensures perfect texture.
- For extra richness, consider adding a splash of olive oil or a pat of butter when mixing the final dish.
- If fresh cranberries aren't available, dried cranberries can be a great substitute.
- Let the pilaf rest for a few minutes after cooking to allow flavors to meld together.
- For a protein boost, consider adding roasted chicken or tofu to make it a complete meal.
Nutrition Facts
Calories: 281kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
