Cranberry Pecan Sweet Potato Wild Rice Pilaf

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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! 

Cranberry Pecan Sweet Potato Wild Rice Pilaf on a black plate.

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.

Adding seasoning to the rice.

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.

Cranberry Pecan Sweet Potato Wild Rice Pilaf on a plate.

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 on a plate.

Cranberry Pecan Sweet Potato Wild Rice Pilaf

4.73 from 11 votes
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!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings: 4

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 dried cranberries
  • 1/3 cup pecans chopped

Instructions
 

  • 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.
  • 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

Serves: 4

Calories277kcal (14%)Carbohydrates41g (14%)Protein8g (16%)Fat10g (15%)Saturated Fat1g (5%)Sodium667mg (28%)Potassium472mg (13%)Fiber5g (20%)Sugar3g (3%)Vitamin A4717IU (94%)Vitamin C15mg (18%)Calcium39mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Salad, Side Dish
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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. 5 stars
    This is our new favorite rice dish. I made it vegan by using Better than Bullion Chickenless Chicken to make the broth. That adds more flavor and some salt. I used a whole onion because we love carnalized onions. This recipe is so good and easy!! I wonder if it would freeze well?? My husband wants me to make a triple batch to freeze for quick meals.

  2. 5 stars
    We loved this recipe!!!! Next time I’m adding more sweet potatoes and onions. I’ll also reduce the amount of broth since the rice was very soupy and I had to boil it down after the 45 minutes. The cranberries and pecans were so, so good! My family said I should find more recipes from this site.

  3. 5 stars
    Loved this recipe. My family also loved it. It will definitely be a new regular on my monthly menu. I added chicken and made it the main dish. So good.

  4. 4 stars
    I didn’t check till it was too late but I can cook the rice in my IP and not worry about it.
    Instead of cooking the sweet potatoes on the stovetop I decided to bake them in my Air-Fryer. I tend to like my veggies “roasted” better than other methods. It’s such a beautiful dish and tastes delicious too. Thank you

  5. I just made this recipe. It tastes very good, except the cranberries are a bit bitter. The sweet potatoes were diced very small and yet they still took a while to get tender. Overall the flavors are very good.

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