Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe

If you’re looking for a dish that brings a lovely medley of textures and flavors to your table, I absolutely love sharing this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe. It’s got that perfect balance of nutty wild rice, sweet roasted potatoes, tangy cranberries, and crunchy pecans that makes every bite exciting. Whether it’s a festive occasion or just a cozy family dinner, this recipe will quickly become one of your favorites—trust me, it’s fan-freaking-tastic!

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Ingredients You’ll Need

Each of these ingredients plays a unique role in balancing the texture and flavor of this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe. When shopping, look for fresh sweet potatoes with smooth skins and bright cranberries that aren’t too shriveled for the best results.

• Brown rice/wild rice blend: I recommend rinsing it well to remove excess starch and ensure fluffy grains.
• Extra-virgin olive oil: This adds a fruity richness—don’t skimp on quality here.
• Sweet potato: Look for firm, unblemished potatoes; peeling and cubing into small even cubes helps them roast evenly.
• Shallots: Their mild onion flavor adds subtle depth without overpowering the dish.
• Apple cider vinegar: A splash brightens the pilaf and balances the sweetness perfectly.
• Garlic clove: Grated fresh garlic is a game-changer for that aromatic punch.
• Fresh thyme leaves: Fresh herbs always taste better here, adding earthy brightness.
• Sea salt: Essential for seasoning throughout, adjust to your taste.
• Shaved Brussels sprouts: They add a crisp texture and slightly bitter contrast.
• Dried cranberries: Sweet and tart, these give the pilaf its festive color and zing.
• Chopped pecans: Toast them lightly if you want an extra nutty crunch.
• Fresh parsley: I always add extra for garnish—it lifts the whole dish.
• Freshly ground black pepper: Adds subtle heat and depth.

Variations

I like making this pilaf my own by swapping a few ingredients here and there—it’s so easy to customize! You’ll find that small tweaks can cater to different diets or seasonal produce without losing the dish’s charm.

• Vegetarian/Vegan Variation: This recipe is naturally vegetarian and vegan—just make sure your olive oil is high quality, and you’re good to go.
• Nut-Free: You can swap pecans for toasted pumpkin seeds or omit nuts for allergy-friendly meals.
• Seasonal Twist: In winter, try adding roasted butternut squash instead of sweet potatoes for a subtly different flavor note.
• Spice it Up: I sometimes sprinkle a pinch of smoked paprika or ground cinnamon to add warmth and a gentle smokiness.

How to Make Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe

Step 1: Roast the Sweet Potatoes and Shallots

Start by preheating your oven to 425°F and prepping a baking sheet with parchment paper. Toss your cubed sweet potatoes and shallot chunks with a generous drizzle of olive oil plus salt and pepper, making sure every piece is lightly coated. Spread them out in a single layer so they roast evenly—crowding will steam, not roast. Pop them in for 20 to 25 minutes, keeping an eye for tender, slightly browned edges. Roasting brings out their natural sweetness and softens them perfectly.

Step 2: Cook the Wild Rice Blend

While the veggies roast, grab a medium saucepan. Combine your rinsed wild rice blend with water and a teaspoon of olive oil. Bring it to a boil, then cover and reduce to a gentle simmer for about 45 minutes. Here’s what I learned: resist lifting the lid too often—it lets the steam escape and can make your rice tougher. When the water’s absorbed, remove from heat and let it sit, covered, for 10 minutes—this steams the rice to fluffy perfection. Then fluff with a fork to keep grains separate and light.

Step 3: Bring It All Together

With your rice still warm, toss it with the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme, salt, and a few grinds of black pepper. This dressing infuses the grains with subtle aromatic flavor and moisture. Next, add in the shaved Brussels sprouts—which add crunch and a slight bitterness—along with the roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley. Gently toss to combine everything well without mashing the tender cubes.

Step 4: Season, Garnish, and Serve

Taste and adjust seasoning as needed—it’s easy to add a pinch more salt or pepper depending on your preferences. Garnish with a few extra parsley leaves for that fresh, bright pop of green. Serve warm or at room temperature; you’ll find that the flavors only improve if it sits a little while.

How to Serve Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe

Garnishes

I like to finish this pilaf with extra fresh parsley leaves and a light drizzle of good quality olive oil. Sometimes, I sprinkle a touch of flaky sea salt on top to enhance the flavors even more. A few extra toasted pecans on top add a nice visual and textural punch that’s just irresistible.

Side Dishes

Pair this pilaf with roasted or grilled chicken, turkey, or a piece of simply pan-seared salmon to round out your meal. For a vegetarian dinner, serve alongside sautéed greens or a hearty lentil stew for a comforting but balanced spread.

Creative Ways to Present

For special occasions, I love serving this pilaf in hollowed-out roasted sweet potato boats—it’s charming and lets you double down on that sweet potato goodness. You could also twist it into individual portions wrapped in kale leaves to make it a beautiful buffet option. Presentation really amps up the “wow” factor and people notice those little thoughtful touches!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the pilaf keeps really well for up to 4 days. The flavors meld even more overnight, which makes for a fantastic next-day lunch. Just give it a good stir before reheating.

Freezing

I’ve successfully frozen this dish on a few occasions by portioning it into freezer-safe containers. When thawed, the texture is still nicely preserved, though I recommend adding a little fresh parsley or a drizzle of olive oil after reheating to freshen it up.

Reheating

Reheat the pilaf gently in a covered skillet over low heat, adding a splash of water or broth if it looks dry. You can also microwave it covered in short bursts, stirring in between to maintain moisture and prevent drying out.

FAQs

Final Thoughts

This Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe has become a staple in my kitchen because it’s unbeatable for both everyday meals and special gatherings. Every forkful has a little surprise—from the chewy cranberries to the toasted pecans—and I love how flexible it is with ingredients and sides. Once you try it, I’m certain you’ll find lots of ways to make it your own and keep coming back to it. Give it a go—you won’t regret it!

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