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!
Servings: 4
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
Calories: 322kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 463mg | Potassium: 415mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4741IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
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