Cranberry Pecan Sweet Potato Wild Rice Pilaf

Festive Wild Rice Pilaf with Sweet Potatoes, Cranberries, and Pecans

Ingredients:

1 cup wild rice

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1/2 cup dried cranberries

1/2 cup pecans, chopped

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, for garnish

Directions:

Rinse the wild rice under cold water and drain. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.

While the rice is cooking, preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned.

In a large skillet over medium heat, add the chopped onion and garlic. Sauté for 3-4 minutes, or until the onion is translucent. Stir in the dried cranberries, chopped pecans, and dried thyme, cooking for an additional 2-3 minutes.

Once the wild rice is cooked, fluff it with a fork and add it to the skillet with the onion mixture. Gently fold in the roasted sweet potatoes, and season with additional salt and pepper to taste.

Serve warm, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 320 kcal | Servings: 4 servings