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; 1 tablespoon extra-virgin olive oil (plus more for drizzling); Sea salt, for seasoning; Freshly ground black pepper, for seasoning; 1 tablespoon apple cider vinegar; 1 garlic clove, grated; 1 tablespoon fresh thyme leaves; ½ teaspoon sea salt; 1 cup shaved Brussels sprouts; Heaping ½ cup dried cranberries; ½ cup chopped pecans; ⅓ cup chopped fresh parsley, plus more for garnish

If you’re searching for a cozy, flavorful dish that’s a little bit fancy but surprisingly easy to pull together, I’ve got you covered. This Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe is one of those dishes that hits all the right notes — it’s hearty, a little sweet, nutty, and just downright comforting. I absolutely love how the roasted sweet potatoes and tart cranberries balance the earthiness of the wild rice, making it perfect for both weeknight dinners and holiday gatherings. Trust me, once you try this recipe, you’ll want to make it a regular in your kitchen!

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Why You’ll Love This Recipe

Perfect Flavor Harmony: The sweetness of roasted sweet potatoes combined with tart cranberries and crunchy pecans creates a balanced and inviting taste.
Nutritious and Filling: Wild rice is packed with nutrients, making this pilaf a wholesome side or even a main dish for vegetarians.
Simple Yet Impressive: Even if you’re new to wild rice, this recipe walks you through easy steps that yield a deliciously elegant result.
Versatile for Occasions: Works wonderfully for everyday meals, potlucks, or as a unique holiday side dish that friends and family rave about.

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

Each ingredient in this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe has an important role — from the nutty rough texture of wild rice to the sweet and tart bursts of cranberries that keep every bite interesting. Here are a few shopper’s tips to help you pick the best produce and nuts!

Brown rice/wild rice blend: Using a mix gives a wonderful chewy texture and a nutty aroma; make sure to rinse it well to remove excess starch and avoid clumping.
Water: For cooking the rice perfectly, measured exactly to make the rice tender and fluffy.
Extra-virgin olive oil: Adds richness to both the rice and roasted veggies; I prefer high-quality oil for the best flavor.
Sweet potato: Peel and dice into small cubes so they roast evenly and caramelize beautifully.
Shallots: Their mild, sweet flavor complements the sweet potatoes and balances the tart cranberries.
Apple cider vinegar: This little splash adds brightness to the pilaf, tying all the flavors together.
Garlic clove: Grated garlic gives a subtle depth without overpowering the dish.
Fresh thyme leaves: They add an herbaceous touch that feels both fresh and comforting.
Sea salt: Essential for seasoning – don’t be shy to adjust to your taste.
Shaved Brussels sprouts: Adds crunch and a slight bitterness that contrasts nicely with the sweet and savory elements.
Dried cranberries: The chewy, tart bursts brighten every forkful.
Chopped pecans: Give a toasty crunch that makes the dish so satisfying.
Fresh parsley: For that final fresh bite and color pop.
Freshly ground black pepper: Adds subtle heat and complexity.

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 my favorite things about this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe is how easy it is to make it your own. Whether you want to add a bit of spice or switch up the nuts, there’s room to customize without a hitch.

Spicy Kick: I sometimes toss in a pinch of red pepper flakes when sautéing garlic—my family loves the little heat contrast.
Nut Alternatives: Pecans work wonderfully, but walnuts or toasted almonds can be swapped in for a different crunch.
Seasonal Veg Swaps: Roasted butternut squash or carrots make excellent alternatives to sweet potatoes, especially in winter.
Make it Vegan: This recipe already is! Just ensure your vegetable broth (if you add any) is plant-based.

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

Step 1: Cook the Wild Rice Blend to Fluffy Perfection

Start by rinsing your wild rice and brown rice blend thoroughly under cold water—this washes away excess starch so your pilaf isn’t gummy. In a medium saucepan, combine the rice, water, and 1 teaspoon of olive oil, then bring it to a boil. Once boiling, cover, reduce heat to low, and simmer gently for about 45 minutes until the water is absorbed. I like to take it off the heat and let it sit covered for an extra 10 minutes to steam; this makes the rice fluffier and easier to fluff up with a fork. Trust me, this little wait is worth it!

Step 2: Roast the Sweet Potatoes and Shallots

While your rice cooks, preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the peeled and cubed sweet potatoes along with the chunked shallots in a drizzle of olive oil, salt, and pepper. Spread them out evenly on the pan—giving them space helps them roast instead of steam. Roast for 20-25 minutes, stirring once halfway through, until you see those golden brown edges and tender centers. The caramelization here adds layers of flavor that really make this recipe sing.

Step 3: Mix the Magic – Combine Everything with Brightness and Herbs

While the rice is still warm, stir in the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme leaves, sea salt, and freshly ground black pepper. This simple seasoning blend really wakes up the earthy rice. Then fold in the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley. Give everything a gentle toss to combine flavors and textures evenly. By mixing while warm, the flavors meld together in the best way.

Step 4: Final Taste Check and Serve

Don’t forget to taste your pilaf before plating — sometimes it needs a tiny pinch more salt or black pepper. When you’re happy with the flavors, serve it warm, garnished with more fresh parsley if you like. The combination of colors alone makes this a stunner on any table — plus it smells incredible. I used to struggle with getting wild rice dishes flavorful, but this pilaf nailed it thanks to the vinegar and fresh herbs.

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

Rinse Your Rice Thoroughly: Washing the rice removes starch, leading to perfect fluffy grains instead of clumpy mush.
Don’t Skip the Resting Time: Letting the rice steam off the heat ensures it’s tender and fluffier.
Space Veggies on the Baking Sheet: Giving your sweet potatoes room to roast rather than steam helps develop that irresistible caramelized edge.
Combine While Warm: Tossing the ingredients together when the rice is warm helps the flavors meld beautifully without losing freshness of herbs and veggies.

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 sprinkle of extra fresh parsley — it brightens up the dish visually and adds a fresh, herbal kick. Sometimes I also add a few extra toasted pecans or a drizzle of good olive oil for richness just before serving. If you want a touch of creamy contrast, crumbled goat cheese or feta works wonders too!

Side Dishes

This pilaf pairs beautifully with roasted chicken, pork tenderloin, or simply alongside grilled vegetables. For vegetarian meals, a crisp green salad dressed with lemon vinaigrette complements the warm, hearty flavors perfectly.

Creative Ways to Present

For special occasions, I love serving this pilaf inside hollowed-out roasted acorn squash or little pumpkin bowls — it looks stunning and keeps the dish warm longer at the table. You can also layer it in a glass trifle bowl for a festive buffet display. Trust me, your guests will be impressed by the colors and presentation!

Make Ahead and Storage

Storing Leftovers

Leftover Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe stores wonderfully in an airtight container in the fridge for up to 4 days. I recommend adding any fresh herbs or nuts just before serving again to keep that fresh crunch and color vibrant.

Freezing

I’ve successfully frozen this pilaf in portions, though the texture of sweet potatoes softens a bit after thawing. To avoid mushiness, freeze shortly after cooking and reheat gently. If you skip the Brussels sprouts or add them fresh later, it freezes even better.

Reheating

To reheat, I usually warm leftovers in a skillet over medium-low heat with a splash of water or broth to restore moisture, stirring frequently to avoid sticking. Microwave works fine too, but stirring halfway through helps heat evenly. Fresh parsley added after reheating revitalizes the flavors.

FAQs

Can I make this Wild Rice Pilaf ahead of time?

Absolutely! You can prepare the rice, cook the vegetables, and mix everything a day in advance. Store in the refrigerator and reheat gently before serving — adding fresh herbs just before serving keeps the flavors bright.
Can I substitute wild rice with just brown rice?

Yes, you can use all brown rice if wild rice isn’t available, but the texture and nutty flavor will slightly differ. You may need to adjust cooking times accordingly.
Are the pecans essential, or can I omit them?

Pecans add a lovely crunch and flavor contrast, but you can omit them or substitute with other nuts like walnuts or almonds, or even seeds for a nut-free option.
Can I prepare this recipe vegan?

This recipe is naturally vegan as long as you use plant-based ingredients and oils. Just double-check labels if you substitute any ingredients.

Final Thoughts

I’ll be honest — when I first tried this Wild Rice Pilaf with Roasted Sweet Potatoes, Cranberries, and Pecans Recipe, I wasn’t expecting much beyond a good side dish. But it quickly became a family favorite, especially during the fall and winter months. What I love most is how you can taste each element shining: sweet, tart, nutty, and fresh all at once. This is one of those recipes that feels both comforting and special, the kind you’ll look forward to sharing again and again. I hope you enjoy making it as much as I do!