Description
A colorful and hearty dish featuring earthy wild rice, sweet roasted sweet potatoes, tart cranberries, and crunchy pecans—perfect for festive gatherings or a comforting meal.
Ingredients
Scale
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 2 medium sweet potatoes (peeled and diced)
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted)
- 2 tbsp olive oil
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 2 tbsp fresh sage (chopped)
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the Sweet Potatoes: Toss diced sweet potatoes in olive oil, salt, and pepper. Spread them on the baking sheet and roast for about 25-30 minutes until tender and caramelized.
- Cook the Wild Rice: In a medium saucepan, combine wild rice with vegetable broth according to package instructions. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook until all liquid is absorbed, about 45-50 minutes.
- Toast the Pecans: In a dry skillet over medium heat, toast pecans for about five minutes until fragrant, being careful not to burn them.
- Combine Ingredients: In a large mixing bowl, combine cooked wild rice, roasted sweet potatoes, toasted pecans, dried cranberries, and chopped sage. Gently fold everything together until evenly mixed.
- Serve Warm: Transfer the pilaf to serving plates. Garnish with extra pecans or herbs if desired and serve warm.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Swap sweet potatoes for butternut squash for a different flavor. Use dried cherries instead of cranberries for an alternative twist. Add spices like cinnamon or nutmeg for extra warmth.