Recipe: Cranberry Pecan Wild Rice Pilaf

The holiday season is here, which means it’s time to elevate your festive feasts with a variety of unique holiday rice recipes, which includes this Cranberry Pecan Wild Rice Pilaf.

This holiday wild rice dish combines the rich flavors of sweet potato, wild rice and the delightful sweetness of cranberries and pecans.

For this recipe, I used wild rice which adds just the right amount of nutty flavor and chewy texture. It also adds a good source of fiber, thiamin, lysine, riboflavin, vitamin B and iron.

How to make Cranberry Pecan Wild Rice Pilaf

Prepare the wild rice: Start by rinsing the wild rice under cold water and cook per the package instructions. You can also choose to use a rice cooker. When cooking the wild rice, I used chicken broth instead of water to give it more flavor.

Cook the vegetables: While the wild rice is cooking, in a large skillet over medium-high heat, add the olive oil, onions, garlic and sweet potato. Cook for about 15 minutes or until the sweet potatoes are tender.

Combine ingredients: Add in the dried cranberries and combine. Add the wild rice to the sweet potato mixture along with the chopped pecans, Italian seasoning and garam masala. Toss to combine.

Season to perfection: Season your Cranberry Pecan Wild Rice Pilaf with salt and pepper to taste. Adjust the seasoning according to your preference, keeping in mind that the flavors will continue to meld as the dish sits.

Serve and impress: Transfer your pilaf to a serving dish, garnish with additional chopped parsley or pecans if desired and bring it to the holiday table.

This homemade holiday rice pilaf is more than just a side dish – it’s a celebration of the season on your plate. Cheers to savoring the holidays one delicious bite at a time.

Cranberry Pecan Wild Rice Pilaf

Click here for a printable recipe.

Serves: 6

Ingredients

• 2 cups wild rice cooked
• 2 tablespoons olive oil
• 1 yellow onion sliced
• 2 cloves garlic chopped
• 1 sweet potato peeled & diced small
• ½ cup dried cranberries
• ½ cup pecans
• 1 tablespoon Italian seasoning
• ¼ teaspoon garam masala
• ½ teaspoon parsley
• Salt & pepper to taste

Instructions

• In a large skillet over medium-high heat, add the olive oil.
• Add the onions, garlic and sweet potato.
• Cook for about 15 minutes or until the sweet potatoes are tender.
• Add in the dried cranberries and combine.
• Add the wild rice to the sweet potato mixture along with the chopped pecans, Italian seasoning and garam masala.
• Toss to combine and season with salt & pepper to taste.
• Garnish with fresh parsley and serve warm.

Recipe notes

Nutrition information (1 serving): calories 232, carbohydrates 29 grams, protein 4 grams, fat 12 grams, saturated fat 2 grams, fiber 3 grams, sugar 12 grams, sodium 53 milligrams.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com