Time Required
🔹 Servings: 4
🔹 Prep Time: 15 minutes
🔹 Cook Time: 25 minutes
🔹 Total Time: 40 minutes
Introduction
Welcome to a heartwarming and healthy dish that marries the best flavors of fall. Cranberry Pecan Sweet Potato Pilaf is a tantalizing side dish that checks all the boxes: sweet, tangy, and crunchy.
Why Make This Recipe
If the thought of sweet potatoes, cranberries, and pecans doesn’t get you excited about the autumn season, then wait till you taste them all in one bite. This side dish is not only flavorful but also packed with nutrients that make it a healthy option for your family gatherings.
How to Make Cranberry Pecan Sweet Potato Pilaf
The process of making this dish is quite simple and straightforward. It requires a few common kitchen staples and a couple of steps.
Ingredients
– 1 cup wild rice
– 2 cups vegetable broth
– 1 large sweet potato, peeled and diced
– 1/2 cup dried cranberries
– 1/2 cup chopped pecans
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– Salt and pepper to taste
Directions
1. Rinse the wild rice under cold water and put it in a saucepan.
2. Bring the vegetable broth to a boil in the saucepan.
3. Add the wild rice, cover the saucepan, and let it simmer for approximately 25 minutes or until the rice becomes tender.
4. While the rice is cooking, heat olive oil in a skillet over medium heat. Add onions and cook until they become translucent.
5. Stir in garlic, then toss in the diced sweet potatoes. Continue to cook until they start to soften.
6. Add cranberries, pecans, and thyme to the skillet. Let everything cook until well-incorporated and heated through.
7. Once the rice is cooked, use a fork to fluff it and mix in the sweet potato mixture from the skillet.
8. Finally, season your dish with salt and pepper to your preference.
How to Serve Cranberry Pecan Sweet Potato Pilaf
The dish is best served warm. You can enjoy it as a standalone light meal or as a side to complement your main dishes during a hearty autumn meal.
How to Store Cranberry Pecan Sweet Potato Pilaf
You can store the leftover pilaf in an airtight container in the refrigerator for up to 3 days. Simply reheat before serving.
Tips to Make Cranberry Pecan Sweet Potato Pilaf
To enhance the flavor profile of this pilaf, you can toast the pecans beforehand. Also, you can add more dried fruits or nuts for extra crunch and sweetness.
Variation
For a gluten-free version, simply substitute the wild rice with quinoa.
FAQs
Q1: Can I use chicken broth instead of vegetable broth?
Ans: Yes, you can substitute vegetable broth with chicken broth.
Q2: Can I use fresh cranberries instead of dried cranberries?
Ans: Yes, but fresh cranberries will give a more tart flavor.
Q3: Does this dish freeze well?
Ans: Yes, it’s freezer-friendly. Store in an airtight container and it can last up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Embrace the flavors of the season with this delightful, easy-to-make Cranberry Pecan Sweet Potato Pilaf. Happy Cooking!