Description
A vibrant and hearty dish with earthy wild rice, sweet roasted sweet potatoes, tart cranberries, and crunchy pecans—perfect for any occasion.
Ingredients
Scale
- 1 cup wild rice
- 2 medium sweet potatoes, peeled and diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted)
- 2 cups vegetable broth
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Olive oil, for roasting and drizzling
- Salt and pepper, to taste
Instructions
- Rinse the wild rice under cold water. In a medium saucepan, bring vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for about 45 minutes or until tender.
- Preheat your oven to 400°F (200°C). Toss diced sweet potatoes in olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden brown and tender.
- In a dry skillet over medium heat, toast chopped pecans for about five minutes until fragrant. Remove from heat.
- In a large mixing bowl, combine cooked wild rice, roasted sweet potatoes, dried cranberries, toasted pecans, thyme, and parsley.
- Drizzle with olive oil and season with salt and pepper to taste. Mix gently until combined.
- Spoon the pilaf onto plates or into bowls. Garnish with extra chopped herbs if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - For added sweetness, consider mixing in some dried apricots or using maple syrup as a drizzle. - This dish can be made ahead of time; simply reheat before serving. - Feel free to swap out wild rice for quinoa or barley based on preference.