Cranberry Pecan Sweet Potato Wild Rice Pilaf

Cranberry Pecan Sweet Potato Wild Rice Pilaf is such an amazing side dish because it is infused with so many incredible flavors and textures.  Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this unforgettable dish! 

Thanksgiving is my favorite time of the year.  Not only is it in my favorite season, I love gathering all together as family and friends showing gratitude for the things that we have.  My grandma would always have it at her house and we would look forward going every year and seeing our extended family and cousins.  Some of my favorite memories that have been made are from having Thanksgiving there every year.  My grandma was an excellent cook and my dad was one of eight kids.  Nobody could make a turkey better than she could.  It was always perfectly juicy and melt in your mouth.  And do you want to know what my favorite part of the day was?  When my grandma would go downstairs and bring up her homemade pies.  OMG her pies!  Cherry pie was my always my first pie to go for, followed by a slice of pumpkin with fresh whipping cream on top.

My grandma passed away a couple of years ago but worked so hard bringing us a wonderful Thanksgiving feast, even when we knew it was so hard for her.  This year, it is at my house.  We finally live in a new house where we can host everyone.  I love to create recipes that remind me of the wonderful recipes that she would make us every year.

We love having a rice dish at our dinner table, and this includes all of the delicious fall flavors.  I included sweet potato, cranberries, and crunchy pecans.  I only use McCormick’s high quality dried herbs to bring out the amazing flavor in this dish.  Parsley, oregano, and thyme all come together to season the dish.  This rice pilaf is a fun and unique dish that can be the star of the table.

How do you cook wild rice?

In a medium-sized saucepan bring 3 cups chicken broth to a boil.  Stir in 1 cup uncooked wild rice.  Reduce heat and simmer covered for 40-45 minutes.  Uncover and fluff with a fork and simmer for an additional 5 minutes.

While the rice is cooking in another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork.

This year you can join us online for McCormick’s Friendsgiving dinner party.  Contribute a signature dish found at your dinner table and share it on social with the hashtag #noflavorlikehome.  I can’t wait to see the recipes at your dinner table this year.  There really is no flavor like home!  See terms and conditions here.

For more recipe inspiration like Smoked Turkey, Cheesy Potato Casserole, and Thanksgiving Cranberry Deviled Eggs, visit McCormick.com!

Cranberry Pecan Sweet Potato Wild Rice Pilaf

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 4
Cranberry Pecan Sweet Potato Wild Rice Pilaf is such an amazing side dish because it is infused with so many incredible flavors and textures. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this unforgettable dish!
Course Appetizer, Salad, Side Dish
Cuisine American

Ingredients

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

Instructions

  1. In a medium sized sauce pan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender.
  2. In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork.
Nutrition Facts
Cranberry Pecan Sweet Potato Wild Rice Pilaf
Amount Per Serving
Calories 277 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 667mg28%
Potassium 472mg13%
Carbohydrates 41g14%
Fiber 5g20%
Sugar 3g3%
Protein 8g16%
Vitamin A 4717IU94%
Vitamin C 15mg18%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

This post was sponsored by McCormick®.  I love working with brands that I am passionate about and use in the kitchen for myself.  All opinions expressed are my own.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This looks delicious! I have two questions:
    1. I usually double my water to rice, 3 cups doesn’t make it too mushy?
    2. I’ve never cooked sweet potato on the stove. Are you just like sautéing it until it’s soft? Does it take long?

  2. This looks so good!
    I’m going to bypass my sweet potato casserole for Christmas and make this.
    Thanks so much for the recipe.

  3. I decided to replace my usual sweet potato casserole with this yesterday (Thanksgiving). Though I too was suspect of the water to rice ratio I proceeded as directed. After 45 minutes I still had an additional cup of broth left after draining it from the rice though rice was cooked. Before adding the vegetable mixture, I drizzled a small amount of pure maple syrup on them. Was a very tasty, and I’m sure healthier alternative to the standard sweet potato casserole.

  4. Sounds delicious! How long will this dish keep? Are usually like to have all of my Thanksgiving dishes made the night before so I can enjoy the day. Is that possible with this lovely rice dish?

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