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

If you’re looking for a side dish that’s both hearty and bursting with vibrant fall flavors, you’re going to want to try my Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe. This dish is everything you want in a celebratory side: nutty wild rice, caramelized sweet potatoes, tart cranberries, crunchy pecans, and a hint of fresh herbs all mingling perfectly. Trust me, once you make this, it’ll quickly become a go-to at your dinner table, especially for cozy gatherings or whenever you want something a bit special but still easy to make!

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Ingredients You’ll Need

This recipe comes together with simple, wholesome ingredients that you might already have in your pantry or produce drawer. Plus, each one plays a key role — like the wild rice blend for that chewy, earthy base, and the cranberries for a pop of festive tartness. When shopping, look for fresh thyme and good-quality pecans to elevate the dish.

• Brown rice/wild rice blend: I always rinse mine well for fluffier grains and less starch.
• Water: For cooking the rice — simple but essential!
• Extra-virgin olive oil: Use a good quality one; it really adds richness when tossed in the warm rice and for roasting veggies.
• Sweet potato: Peeled and cubed small for quicker roasting and caramelized edges.
• Shallots: Chop into chunks to roast alongside the sweet potatoes — they add a subtle sweetness.
• Apple cider vinegar: This splash of acidity brightens the whole pilaf and balances the sweetness.
• Garlic clove: Grated for an even, mellow garlic flavor that blends beautifully.
• Fresh thyme leaves: Fresh is best here to give the pilaf an earthy, herbaceous note.
• Sea salt: Enhances every flavor; add a bit at a time to taste.
• Shaved Brussels sprouts: Adds a fresh, slightly crunchy bite that’s a lovely contrast to the roasted elements.
• Dried cranberries: Use sweetened or unsweetened depending on your preference to bring tartness and color.
• Chopped pecans: Toasted pecans give a wonderful crunch and nutty flavor.
• Fresh parsley: Chopped for bright color and freshness; plus extra for garnish.
• Freshly ground black pepper: Adds spice and depth—don’t be shy on this!

Variations

I often tweak this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe based on what’s in season or what my family is craving. Don’t hesitate to personalize it — it’s a very forgiving recipe that welcomes your creativity.

• Adding Protein: Sometimes I add cooked chicken or turkey on top for a complete meal. It’s fantastic with leftovers from a roast.
• Nut-Free Option: If you’re avoiding nuts, try swapping pecans for toasted pumpkin seeds or omit them altogether; you’ll still get great texture from the roasted veggies.
• Greens Swap: If Brussels sprouts aren’t your thing, shredded kale or spinach work well, but add them right before serving to keep the texture fresh.
• Make It Vegan: This recipe already fits vegan diets, but feel free to drizzle with toasted walnut oil instead of olive oil for a different nutty note.

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

Step 1: Perfectly Cook the Wild Rice Blend

Start by rinsing your rice blend under cold water until the water runs clear — this helps reduce any excess starch and prevents it from getting mushy. In a medium saucepan, combine the rinsed rice, water, and a teaspoon of olive oil. Bring it up to a boil, then cover, reduce the heat to low, and let it gently simmer for 45 minutes. Patience here pays off because this slow simmering lets the rice absorb the liquid fully, resulting in tender, fluffy grains. Once done, remove it from heat but keep it covered for about 10 minutes to steam — this little resting step is my secret to super fluffy rice. Fluff it gently with a fork before moving on.

Step 2: Roast Sweet Potatoes and Shallots to Caramelized Perfection

While the rice cooks, preheat your oven to 425°F and line a baking sheet with parchment paper — trust me, it makes cleanup a breeze. Toss the peeled and cubed sweet potatoes and shallot chunks with a generous drizzle of olive oil, sea salt, and freshly cracked pepper. Spread them out in a single layer on your prepared pan so they roast evenly. Pop them in the oven and roast for about 20 to 25 minutes, stirring halfway through, until they’re tender and beautifully browned around the edges. Keep an eye on them, because those caramelized bits add that lovely depth of flavor we’re aiming for.

Step 3: Dress and Toss the Pilaf

Once your rice is still warm (not hot), drizzle in the remaining 2 tablespoons of olive oil along with the apple cider vinegar, grated garlic, fresh thyme leaves, sea salt, and several grinds of black pepper. This dressing gives the base that bright, herby flavor that wakes up the whole dish. Next, fold in your shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley. Give everything a gentle toss until it’s all evenly combined — the layers of texture and flavor here make me so happy every time.

Step 4: Season, Garnish, and Serve

Give the pilaf a taste and adjust seasoning as needed — sometimes a pinch more salt or an extra squeeze of vinegar brings it all together for me. Sprinkle on a little extra parsley for a fresh, colorful finish and serve warm. This dish pairs beautifully with roasted meats, holiday spreads, or even as a hearty vegetarian main when you pile on the nuts and vegetables.

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

Garnishes

I love adding some extra fresh parsley on top for a burst of color and freshness, but toasted pecan halves sprinkled on before serving add such a lovely crunch that guests often comment on. If you want to get fancy, a little drizzle of good-quality maple syrup or honey right before serving adds a subtle sweetness that complements the roasted sweet potatoes.

Side Dishes

This wild rice pilaf goes great alongside roasted chicken, turkey, or pork—especially during the holidays. I’ve also paired it with sautéed green beans or a crisp winter salad to round out the meal with some fresh, crunchy greens. For a vegetarian feast, it’s terrific next to roasted mushrooms or a simple lentil stew.

Creative Ways to Present

For festive occasions, I like serving this pilaf in a hollowed-out roasted pumpkin or acorn squash—that presentation always wows and makes it feel extra special at the table. Alternatively, pile it onto a large wooden board alongside charcuterie and roasted vegetables for a cozy, shared family-style setting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, the flavors mature wonderfully overnight. When I pack this for work lunches, I find it holds together nicely without getting soggy, which is always a win in my book.

Freezing

Freezing this pilaf is totally doable, though I prefer to freeze just the roasted sweet potatoes and pecans separately when I can. The rice blends well to freeze and reheat, but the cranberries and Brussels sprouts can change texture—so I reserve adding those when I thaw it.

Reheating

I gently reheat leftovers in a skillet with a splash of water or broth to keep the rice moist, stirring frequently to prevent sticking. Microwaving works fine too—just cover and add a quick drizzle of olive oil or water to keep it from drying out.

FAQs

Final Thoughts

Honestly, this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe holds a special spot in my heart — it’s that perfect mix of comfort and festive flair that I always want on my table. I love how it brings vibrant colors and a satisfying balance of textures together in one dish, and I’m confident you’ll find it just as delightful. Whether you’re sharing it at the holidays or just craving something cozy and wholesome midweek, give it a try — I promise it’ll become one of your favorites too!

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