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Wild Rice Pilaf with Roasted Sweet Potato and Cranberries

Wild Rice Pilaf with Roasted Sweet Potato and Cranberries
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Wild Rice Pilaf with Roasted Sweet Potato and Cranberries is a wholesome and flavorful dish featuring nutty wild rice, caramelized roasted sweet potatoes, and tart dried cranberries. This easy-to-make pilaf offers a perfect balance of sweet and savory notes, enriched with sautéed aromatics and fresh herbs, making it a versatile side or vegetarian entrée ideal for any season.

Ingredients

Scale

Grains and Broth

  • 1 cup wild rice blend
  • 2 ½ cups vegetable broth
  • Salt, to taste

Vegetables and Fruits

  • 2 medium sweet potatoes, peeled and diced into bite-sized chunks
  • ½ cup dried cranberries
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Fats and Seasonings

  • 2 tablespoons olive oil or butter, divided
  • Salt and pepper, to taste

Fresh Herbs

  • 2 tablespoons fresh parsley or thyme, chopped

Instructions

  1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss peeled and diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  2. Cook the Wild Rice: Rinse the wild rice blend under cold water. In a pot, combine washed rice, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until grains are tender and broth is absorbed. Drain any excess liquid.
  3. Sauté the Aromatics: While rice cooks, heat remaining 1 tablespoon olive oil or butter in a large skillet over medium heat. Add chopped onion and minced garlic and sauté for about 5 minutes until soft and translucent, building a rich savory base.
  4. Combine Ingredients: Add the cooked wild rice to the skillet with the onions and garlic. Gently stir in the roasted sweet potatoes and dried cranberries, taking care not to break up the sweet potatoes.
  5. Finish with Fresh Herbs: Sprinkle chopped fresh parsley or thyme over the pilaf. Toss gently to combine and season with salt and pepper to taste. Serve warm and enjoy!

Notes

  • Rinse wild rice thoroughly to remove excess starch and avoid clumping.
  • Cut sweet potatoes into uniform pieces to ensure even roasting.
  • Do not skip sautéing the onion and garlic as it deepens the flavor.
  • Add fresh herbs last to preserve their bright flavor and color.
  • Prepare rice and roast sweet potatoes a day ahead to save time.

Nutrition

Keywords: wild rice pilaf, roasted sweet potato, cranberries, vegetarian side dish, gluten free, healthy pilaf, fall recipe

Find it online: https://juliaglam.com/wild-rice-pilaf-with-roasted-sweet-potato-and-cranberries/