Cranberry Pecan Sweet Potato Wild Rice Pilaf

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 4
Print Review
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


  • 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


  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.