Name: Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup dry brown rice/wild rice blend, rinsed well; 2 cups water; 1 teaspoon extra-virgin olive oil; 1 sweet potato, peeled and cut into small cubes; 2 shallots, cut into 1-inch chunks; 2 tablespoons extra-virgin olive oil, plus more for drizzling; ½ teaspoon sea salt, plus more for sprinkling; Freshly ground black pepper; 1 tablespoon apple cider vinegar; 1 garlic clove, grated; 1 tablespoon fresh thyme leaves; 1 cup shaved Brussels sprouts; Heaping ½ cup dried cranberries; ½ cup chopped pecans; ⅓ cup chopped fresh parsley, plus more leaves for garnish

If you’re looking for a vibrant, hearty dish that packs in textures and flavors, you’ll absolutely adore this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe. It’s one of those recipes I keep coming back to because it’s cozy but not heavy, festive yet easy enough for weeknights. Once you try it, you’ll see why the mix of nutty wild rice with sweet potatoes and tart cranberries is just pure comfort on a plate!

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Why You’ll Love This Recipe

Perfect balance of flavors: Sweet potatoes and tart cranberries create a delightful contrast that keeps each bite exciting.
Textural variety: The chewy wild rice, crunchy pecans, and tender roasted veggies make it fun to eat.
Versatile and crowd-pleasing: Great as a side for holiday meals or a satisfying vegetarian main on its own.
Simple prep, impressive results: Minimal hands-on time with plenty of opportunity to customize.

The image shows a close-up of a colorful rice salad served in a white plate on a white marbled surface. The dish has three main layers: a base of mixed wild and white rice with a soft texture and warm, light brown and dark purple colors; scattered pieces of roasted sweet potatoes in bright orange chunks adding a slightly rough texture; and thinly sliced, slightly charred Brussels sprouts leaves with a fresh green color layered on top. The salad is garnished with whole pecans and fresh flat-leaf parsley sprigs, which add dark brown and green accents. A large metallic spoon scoops some of the salad, with a woman's hand holding it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how each ingredient in the Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe plays off the others — the earthiness of wild rice paired with the warm sweetness of roasted sweet potatoes and a pop of tart cranberries is just magic. When you’re shopping, look for fresh, quality produce and a good wild rice blend to really get the best flavor and texture.

Wild rice/brown rice blend: I use a pre-mixed blend for that chewy, nutty texture that makes this pilaf stand out.
Sweet potato: Choose a medium-sized one for well-balanced sweetness and easy roasting.
Shallots: They add a gentle onion flavor, milder and sweeter than regular onions.
Apple cider vinegar: Just a splash gives brightness and balances the sweetness.
Garlic clove: Freshly grated garlic adds just the right kick without overpowering.
Fresh thyme leaves: Their herby aroma is a perfect match with the root veggies.
Sea salt: Essential for seasoning those layers of flavors properly.
Shaved Brussels sprouts: They add crunch and a touch of bitterness that cuts through sweetness.
Dried cranberries: Look for ones without added sugars for a natural tanginess.
Chopped pecans: Toasted or raw, they bring healthy fats and a satisfying crunch.
Fresh parsley: Brightens the whole dish with fresh, herbal notes and color.
Extra-virgin olive oil: Use high quality for the best flavor in roasting and tossing.
Freshly ground black pepper: Adds warmth and depth throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about the Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe is how adaptable it is. Feel free to swap in your favorite nuts, or try different dried fruits to suit the season or your taste.

Add toasted walnuts or almonds: I once swapped pecans for walnuts, and it gave a lovely earthy crunch I didn’t expect but loved.
Use fresh cranberries in season: If you like a fresher tartness, fresh cranberries lightly cooked work beautifully here.
Make it vegan-friendly: This recipe already is—but if you want to add more protein, toss in some chickpeas or lentils.
Seasonal vegetables: Roasted butternut squash or carrots also provide a sweet depth that complements the rice well.

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

Step 1: Toast and Cook the Rice Blend

To get the best nutty flavor from your wild rice pilaf, rinse the dry wild rice and brown rice blend well. I like to toast it lightly in a dry pan for a minute before adding water to bring out its natural aroma. Then, combine with water and a teaspoon of olive oil in a medium saucepan, bring it to a boil, cover, reduce heat, and let it gently simmer for about 45 minutes until the water is absorbed. Don’t rush this—wild rice needs time to soften but keep its signature bite! Once it’s done, let it sit covered off the heat for 10 minutes, then fluff it with a fork.

Step 2: Roast Sweet Potatoes and Shallots

While your rice cooks, preheat the oven to 425°F and prepare a baking sheet with parchment paper. Toss the peeled and cubed sweet potatoes and shallots in olive oil, sprinkle with salt and pepper, and spread in a single layer on the sheet. Roast them for 20-25 minutes—this high heat creates those lovely browned edges that add so much flavor. Keep an eye toward the end; you want the sweet potatoes tender but not mushy, and the shallots caramelized just right.

Step 3: Combine and Toss Everything

When your rice is warm but not hot, it’s time to bring everything together. Toss it with the remaining olive oil, apple cider vinegar, freshly grated garlic, fresh thyme, sea salt, and a good grind of black pepper. Mixing in these seasonings while the rice is warm helps the flavors absorb better. Then add shredded Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley. Give it a gentle toss to combine but be careful not to mash the roasted veggies.

Step 4: Adjust Seasonings and Serve

Give your pilaf a final taste and adjust salt and pepper as needed. I love to garnish with a few extra parsley leaves for a pop of color and freshness. Serve it warm or at room temperature, depending on your mood or the occasion!

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Pro Tips for Making Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe

Rinse wild rice thoroughly: It removes excess starch and prevents clumping for fluffy pilaf every time.
Use parchment paper when roasting: It makes cleanup so much easier and helps veggies brown evenly.
Don’t skip resting the rice: Letting it sit covered helps all the moisture distribute, giving you perfect texture.
Add vinegar last-minute: This brightens the pilaf and balances the sweetness without overpowering other flavors.

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

The image shows a large white oval plate filled with a colorful salad. The salad has a base layer of mixed rice with dark and light grains. On top, there are bright orange cubes of roasted sweet potatoes scattered throughout. Thin, pale green slices of Brussels sprouts are spread over the salad, mixed with dark red dried cranberries or similar fruit. Fresh green parsley leaves are sprinkled all over for garnish. A silver spoon rests on the plate with a small portion of salad. Around the plate, there is a white marbled surface with a glass of water, a dark drink in a glass, a small bowl of coarse salt, and a smaller round white plate with a portion of the salad. A woman's hand holds the spoon, adding a casual touch to the scene. The overall look is fresh, vibrant, and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this pilaf with a sprinkling of fresh parsley leaves because they add a fresh, earthy brightness that really lifts the dish. Sometimes, I’ll also add a light dusting of lemon zest for an unexpected citrus twist—this works especially well if I’m serving it alongside roasted chicken or pork.

Side Dishes

This Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe pairs wonderfully with roasted turkey or baked salmon, making it a go-to for holiday dinners or special family meals. I’ve also enjoyed it alongside a fresh green salad or sautéed greens to keep things light but satisfying.

Creative Ways to Present

For a festive occasion, I like to serve this pilaf inside hollowed-out roasted acorn squash bowls—it looks stunning and adds another layer of autumnal flavor. Another fun trick is to spoon the pilaf onto a large platter, then scatter extra toasted pecans and sprigs of thyme or parsley on top for a vibrant centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover pilaf keeps really well in an airtight container in the fridge for up to 4 days. I recommend cooling it completely before sealing to avoid steaming and sogginess. When I do this, the flavors actually deepen overnight, making for an even tastier next-day meal.

Freezing

I have frozen this pilaf with good results, especially if I plan to reheat it gently. Just pack it tightly in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to help maintain the texture of the sweet potatoes and rice.

Reheating

The best way I’ve found to reheat is by warming it gently in a skillet with a splash of water or broth over low heat—this prevents drying out and keeps the pilaf fluffy. Microwave works too, but I recommend covering it loosely to trap steam and stirring halfway through.

FAQs

Can I make this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe ahead of time?

Absolutely! This recipe is fantastic for make-ahead meals. You can prepare the pilaf up to a day in advance and store it in the fridge. Just reheat gently before serving to preserve the textures.
What can I substitute for pecans if I have nut allergies?

If you have nut allergies, toasted pumpkin seeds or sunflower seeds make a great crunchy substitute that won’t compromise the texture or flavor profile.
Can I use regular white rice instead of wild rice?

You can, but you’ll lose some of the chewy texture and nuttiness wild rice provides. If you choose white rice, opt for a long-grain variety and adjust cooking times accordingly.
Is this recipe suitable for vegans?

Yes, it’s naturally vegan and full of wholesome plant-based ingredients. Just double-check that your cranberries don’t contain honey or animal-derived additives.

Final Thoughts

I’ve made the Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe countless times, and it never disappoints. It’s that comforting blend of flavors and textures that keeps my family coming back for seconds — and trust me, with all the natural sweetness and savory depth, it feels like a little celebration every time. Whether you’re making this for a cozy weeknight dinner or a special gathering, I truly hope you enjoy it as much as I do. Give it a try, and let me know your favorite twists!