Cranberry Pecan Sweet Potato Wild Rice Pilaf

Rice is the perfect side dish and can take on any flavors you add to it. I love how versatile of an ingredient it is! Next time you’re looking to use rice from your pantry, make this easy fried rice or this delicious Mexican rice to go with your tacos. And if you need something sweet for dessert make rice pudding!

Cranberry Pecan Sweet Potato Wild Rice Pilaf

This cranberry pecan sweet potato wild rice pilaf will be your new favorite Thanksgiving side dish. It’s bursting with flavors but isn’t too heavy. You’re going to love all the textures in this recipe. The crunchy pecans, chewy dried cranberries, and tender wild rice and sweet potatoes. Combined with herbs and seasonings, this recipe has the best savory fall flavors all in one bowl. Thanksgiving is my favorite holiday! I just love this time of year because there is so much to be grateful for. Growing up we’d always have Thanksgiving dinner at my grandma’s house. My grandma was an excellent cook and nobody could make a turkey better than she could. It was always perfectly juicy and melted in your mouth. But my favorite memory from Thanksgiving dinners was my Grandma’s pumpkin pie and her homemade crust. To this day we still make her famous pumpkin pie.

Ingredients Needed

I included sweet potato, cranberries, and crunchy pecans. Use high-quality dried herbs to bring out the amazing flavor in this dish. Parsley, oregano, and thyme all come together to season the dish. This rice pilaf is a fun and unique dish that can be the star of the table.

Chicken Broth: Adds flavor while cooking the wild rice. Wild Rice Blend: Use a blend or just wild rice, it’s up to you! Dried Parsley, Oregano, and Thyme: The best herbs to season this fall side dish. Olive Oil: For cooking the sweet potato and onion. Sweet Potato: Cook sweet potato is tender and perfect in this dish. Onion: Adds great flavor to the pilaf. Dried Cranberries: Dried cranberries are also known as craisins. Pecans: Toasting the pecans brings out the delicious nutty flavors. Fresh Parsley: Garnish with fresh parsley right before serving. It’s also pretty!

Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

We love having a rice dish at our dinner table, and this includes all of the delicious fall flavors. My favorite thing about this recipe is that it can be made in advance. Having one less thing to make on Thanksgiving day is a game-changer!

Use Premade Wild Rice: Cook the wild rice in advance or use premade wild rice. I love the microwavable packets because it’s fast and easy. Just warm it up and the rice is ready to go! Cook the Sweet Potatoes and Onions in Advance: Cook or roast the sweet potatoes and onions ahead of time. This way it’s done and ready when it’s time to assemble the cranberry sweet potato wild rice pilaf. Store them in an airtight container in the refrigerator then reheat them in the microwave. Chop and Measure Ingredients: Chop the pecans and measure out the pecans. I like to have them measured and ready to add to the recipe. It just makes it go fast when you’re ready to assemble the pilaf.

In the Refrigerator: Store in an airtight container for up to 1 week. Reheating: Reheating leftovers is a breeze! Simply place it in a microwave-safe dish then microwave on high for 1-2 minutes or until warmed through.