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Wild Rice Pilaf with Roasted Sweet Potato and Cranberries

Wild Rice Pilaf with Roasted Sweet Potato and Cranberries
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A comforting and flavorful Wild Rice Pilaf with Roasted Sweet Potato and Cranberries that combines nutty wild rice, naturally sweet roasted sweet potatoes, and tart cranberries. This wholesome, colorful, and versatile dish is perfect as a side, main, or potluck option, offering a nutritious and satisfying meal with simple preparation and vibrant presentation.

Ingredients

Scale

Rice and Broth

  • 1 cup wild rice blend (wild rice and long grain rice mix)
  • 2 1/2 cups vegetable broth

Vegetables and Fruits

  • 2 medium firm orange-fleshed sweet potatoes, peeled and diced into bite-sized cubes
  • 1/2 cup dried cranberries
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Herbs and Seasonings

  • 2 tablespoons fresh parsley or thyme, chopped
  • Salt, to taste
  • Black pepper, to taste

Oils and Nuts

  • 3 tablespoons olive oil (for roasting and sautéing)
  • 1/4 cup toasted pecans or walnuts (optional)

Instructions

  1. Prepare the wild rice: Rinse the wild rice blend under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the wild rice with vegetable broth, bring to a boil, reduce heat, cover, and simmer for about 40-45 minutes until tender but still chewy. Drain any excess liquid, fluff with a fork, and set aside.
  2. Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in olive oil, a pinch of salt, and pepper. Spread out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden brown and caramelized around the edges.
  3. Sauté aromatics and combine: In a large skillet, heat a splash of olive oil over medium heat. Add finely chopped onions and minced garlic, sautéing for 3-4 minutes until softened and fragrant. Stir in the cooked wild rice, roasted sweet potatoes, and dried cranberries. Toss everything together gently to combine and warm through.
  4. Season and finish: Adjust seasoning with salt and pepper to taste. Stir in fresh chopped parsley or thyme, and if using, toasted nuts for added texture. Remove from heat and serve warm or at room temperature.

Notes

  • Cook rice ahead: Wild rice takes longer to cook, so try preparing it the day before to save time.
  • Uniform roasting: Cut sweet potatoes into similar-sized pieces for even roasting and perfect texture.
  • Fresh versus dried cranberries: If using fresh, add them in the last few minutes of cooking to retain their juiciness.
  • Don’t overcrowd the pan: Give sweet potatoes space on the baking sheet to ensure they roast rather than steam.
  • Add brightness: A squeeze of fresh lemon juice before serving can elevate the flavors beautifully.

Nutrition

Keywords: wild rice pilaf, roasted sweet potato, cranberries, healthy side dish, gluten free, vegan, autumn recipe, colorful pilaf

Find it online: https://sophiemelody.com/wild-rice-pilaf-with-roasted-sweet-potato-and-cranberries/