Cranberry Pecan Sweet Potato Wild Rice Pilaf is such an amazing side dish because it is infused with so many incredible flavors and textures. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this unforgettable dish.
Cranberry Pecan Sweet Potato Wild Rice Pilaf
Apple juice is just one of the ingredients that help make this Wild Rice Pilaf so magical. It is one of the most intoxicatingly delicious rice dishes I have ever consumed. And consume I did. I was shooting two recipes the day I photographed this Wild Rice Pilaf – the rice and my Chocolate Chip Pumpkin Cake.
I shot the wild rice first and the cake second, so every trip back to the kitchen, I would pause and eat more rice – I could barely tear myself away. And each time I did, I just made another excuse to head back to the kitchen for more rice. Shooting that cake took twice as long as it should have.
COURSE : Appetizer, Salad, Side Dish CUISINE : American
Ingredients
3 cups chicken broth
1 cup wild rice blend
1/2 teaspoon McCormick® dried parsley
1/2 teaspoon McCormick® dried oregano
1/2 teaspoon McCormick® dried thyme
1 tablespoon olive oil
1 cup sweet potato diced small
1/4 cup chopped onion
1/3 cup cranberries
1/3 cup pecans chopped
Instructions
In a medium sized sauce pan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender.
In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork.
Cranberry Pecan Sweet Potato Wild Rice Pilaf is such an amazing side dish because it is infused with so many incredible flavors and textures. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this unforgettable dish
Scale
Ingredients
3 cups chicken broth
1 cup wild rice blend
1/2 teaspoon McCormick® dried parsley
1/2 teaspoon McCormick® dried oregano
1/2 teaspoon McCormick® dried thyme
1 tablespoon olive oil
1 cup sweet potato diced small
1/4 cup chopped onion
1/3 cup cranberries
1/3 cup pecans chopped
Instructions
In a medium sized sauce pan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender.
In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork.
By howtocook 
Print Recipe
Pin Recipe