Name: Wild Rice Pilaf with Sweet Potatoes and Cranberries 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 sweet potato, peeled and cut into small cubes; 2 shallots, cut into 1-inch chunks; 1 cup shaved Brussels sprouts; 1 tablespoon fresh thyme leaves; ⅓ cup chopped fresh parsley, plus more leaves for garnish; 1 garlic clove, grated; 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling; 1 tablespoon apple cider vinegar; ½ teaspoon sea salt, plus more for sprinkling; Heaping ½ cup dried cranberries; ½ cup chopped pecans; Freshly ground black pepper

If you’re looking for a comforting, colorful dish that’s full of flavor and perfect for any season, I absolutely love sharing this Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe. It’s one of those recipes that instantly makes your kitchen smell warm and inviting, and your family will totally go crazy for it—trust me, it’s a fan-freaking-tastic side or even a light meal on its own. Once you try this, you’ll find that the combination of nutty wild rice, sweet roasted sweet potatoes, tangy cranberries, and crunchy pecans is just magic on a plate.

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Why You’ll Love This Recipe

Perfect balance of flavors: The sweetness of the potatoes and cranberries plays beautifully against the savory thyme and shallots.
Texture heaven: You’ll get tender rice, crispy roasted veggies, and crunchy pecans all in one bite.
Easy to customize: This pilaf adapts well with your favorite nuts or seasonal veggies.
Great make-ahead dish: Keeps well and tastes even better reheated, making meal prep a breeze.

A large white oval plate holds a salad made of three main layers: the bottom layer is made of mixed rice including wild and brown rice with a slightly shiny and crunchy texture; the middle layer shows bright orange roasted sweet potato pieces with a soft and roasted texture spread widely across the rice; the top layer includes thin light green Brussels sprout slices and fresh green parsley leaves scattered evenly to add crispness and color contrast. Near the top edge of the plate, a tarnished silver spoon rests partially inside the salad, picking up some rice, sweet potato, and Brussels sprouts. The plate sits on a white marbled surface alongside a brown round plate carrying a smaller serving of the same salad. There is a small bowl filled with white coarse salt towards the left and two glass cups—one filled with dark liquid and the other with bubbles—toward the top right. A clear glass pitcher of water is also near the top left corner. Part of a white cloth with thin gray stripes lies near the bottom right. Photo taken with an iphone --ar 2:3 --v 7 - Wild Rice Pilaf with Sweet Potatoes and Cranberries, healthy wild rice side dish, fall vegetable recipes, colorful holiday side, vegan rice casserole

Ingredients You’ll Need

These ingredients work so well together because they layer flavors and textures—from the hearty wild rice base to the bright pops of cranberry. A quick tip: rinsing the rice really helps get rid of any starchy residue, so your pilaf won’t turn mushy.

Flat lay of a small mound of dry brown wild rice blend, a few bright orange sweet potato cubes, two whole shallots with pale purple skins, a small white bowl of extra-virgin olive oil, a small white bowl of amber apple cider vinegar, a single fresh garlic clove, a small bunch of fresh thyme sprigs, a small white bowl of coarse sea salt, a small pile of shaved bright green Brussels sprouts, a small heap of dried deep red cranberries, a small pile of chopped pecans, a small bunch of vibrant fresh parsley leaves, a couple of whole brown eggs, freshly ground black pepper scattered lightly on the surface, all arranged symmetrically in simple white ceramic bowls and directly on the surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Wild Rice Pilaf with Sweet Potatoes and Cranberries, healthy wild rice side dish, fall vegetable recipes, colorful holiday side, vegan rice casserole

Brown rice/wild rice blend: The star grain combo that provides a lovely nutty flavor and chewy texture.
Water: For cooking the rice just right.
Extra-virgin olive oil: Adds richness and helps with roasting and tossing everything together.
Sweet potato: Peeled and cubed, it roasts to sweet, tender perfection.
Shallots: Chunked for roasting, they bring a gentle onion-like sweetness.
Apple cider vinegar: Gives a subtle tang that brightens the whole dish.
Garlic: Grated for a mellow yet aromatic punch.
Fresh thyme leaves: Earthy herb notes that perfect the flavor profile.
Sea salt: Enhances every ingredient’s natural taste.
Shaved Brussels sprouts: Adds a fresh crunch and slight bitterness to balance the sweet elements.
Dried cranberries: Sweet-tart bursts that make every bite interesting.
Chopped pecans: For toasty, buttery crunch and nutty depth.
Chopped fresh parsley: Brightens and freshens the final dish.
Freshly ground black pepper: Adds a kick and rounded spice.

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

I love to mix things up with this Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe depending on the season or what’s in my pantry. Feel free to tailor it so it suits your taste and lifestyle perfectly!

Nut swap: I once switched pecans for toasted almonds, adding a slightly different crunch and flavor that my family still talks about.
Veggie boost: Roasted butternut squash or parsnips can easily replace or complement the sweet potato.
Herb twist: Try rosemary instead of thyme for a piney aroma, or add some fresh sage in fall.
Vegan-friendly: This recipe is naturally vegan, but just make sure to use a good quality olive oil and fresh herbs for the fullest flavor.

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

Step 1: Perfectly Cook Your Rice Blend

Start by rinsing your wild rice and brown rice blend really well under cold water to wash away excess starch—this keeps the grains fluffy and separate. Put it in a medium saucepan with water and a teaspoon of olive oil, then bring to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for about 45 minutes, or until all the liquid is absorbed. Remove the pot from heat and let it sit covered for 10 minutes—this resting time helps the rice steam perfectly. When you fluff it with a fork, you’ll notice nice separate grains instead of clumps, which is key here.

Step 2: Roast Your Sweet Potatoes and Shallots

While the rice cooks, preheat your oven to 425°F and line a baking sheet with parchment paper. Toss your cubed sweet potatoes and shallot chunks with a drizzle of olive oil, some salt, and pepper. Spread them evenly on the sheet so they roast beautifully rather than steam. Roast for 20 to 25 minutes until the sweet potatoes are tender inside with edges caramelized to a lovely golden brown. This roasting step adds such a satisfying sweetness and depth to the pilaf. Just keep an eye on them so they don’t get too browned—some crisp edges are good, but you don’t want burnt bits.

Step 3: Toss Everything Together with Flair

Once your rice is warm and fluffy, transfer it to a large bowl. Add the remaining olive oil, apple cider vinegar, grated garlic, fresh thyme leaves, sea salt, and a few good grinds of black pepper. Toss these to coat every grain with flavor—this is where your pilaf really starts to come alive. Then, add the shaved Brussels sprouts (they’ll soften slightly from the residual heat), roasted sweet potatoes, shallots, dried cranberries, pecans, and chopped parsley. Give everything a gentle but thorough toss so flavors and textures meld perfectly without turning mushy. Taste to adjust salt and pepper here—seasoning is key to balance the sweet and savory notes.

Step 4: Garnish and Serve

Finish your Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe by scattering some additional fresh parsley on top for a bright, fresh pop of color and flavor. I love to add just a tiny drizzle of olive oil too—it makes each bite silky. Serve warm, and enjoy that lovely medley of textures and flavors that somehow feels both indulgent and wholesome.

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

Rinse rice thoroughly: This helps prevent gummy textures and makes your grains fluffier and separate.
Don’t skip the rest time: Letting the rice sit off heat for 10 minutes locks in moisture and improves the texture immensely.
Use fresh herbs: Fresh thyme and parsley really brighten up the flavor; dried herbs tend to be too overpowering here.
Roast veggies evenly: Cut sweet potatoes and shallots into uniform pieces to ensure even cooking and caramelization.

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

Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe - Serving

Garnishes

I personally love finishing this pilaf with fresh parsley leaves and a light drizzle of good olive oil to keep it from feeling dry. Sometimes I also add a sprinkle of feta cheese or crumbled goat cheese for a salty contrast that’s irresistible. Toasted pumpkin seeds or additional chopped pecans on top add an extra crunch and a beautiful presentation touch.

Side Dishes

This Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe pairs wonderfully with roast chicken, turkey, or even a simple seared salmon. I often serve it alongside sautéed greens or a crisp green salad to round out the meal. It’s also a fantastic vegetarian main when paired with a dollop of hummus or a warm vegetable stew.

Creative Ways to Present

For holidays or dinner parties, I like to serve this pilaf in little hollowed-out sweet potato halves or in mini pumpkin bowls—that always gets compliments! Using a ring mold on a plate to present it in a neat circle with garnishes makes it feel extra special without extra work, perfect for when friends come over.

Make Ahead and Storage

Storing Leftovers

I store leftover pilaf in an airtight container in the fridge where it keeps well for up to 4 days. I make sure to cool it completely before sealing to avoid condensation, which can make the rice soggy. The flavors actually deepen overnight, so leftovers often taste even better!

Freezing

Freezing this pilaf is definitely doable and convenient. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When thawed overnight in the fridge, it reheats nicely without losing much texture, making it a great prepared dish for busy weeks.

Reheating

To reheat, I like using a skillet over medium heat with a splash of water or broth to loosen things up and avoid dryness. Stir gently until heated through. You can also microwave it covered with a damp paper towel for a quicker option but watch to not overheat or it gets tough.

FAQs

Can I use just wild rice or just brown rice instead of a blend?

Absolutely! Just keep in mind that wild rice usually takes longer to cook and has a firmer texture, while brown rice is softer and cooks a bit faster. If you use only wild rice, you may need to extend cooking time and add a little more water.
Can I make this pilaf ahead for a party or holiday?

Yes! This dish is great for making ahead. You can prepare the rice and roasted veggies a day in advance and toss everything together just before serving, or prepare it fully and reheat gently. The flavors meld beautifully over time.
What can I substitute for dried cranberries if I don’t have any?

Dried cherries, raisins, or chopped dried apricots work wonderfully as alternatives. Each brings a slightly different sweetness and texture, so feel free to experiment depending on what you have.
How can I make this recipe nut-free?

Simply omit the pecans or replace them with roasted pumpkin seeds or sunflower seeds to keep that crunchy texture without nuts.

Final Thoughts

This Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe is one of those dishes that feels like a warm hug during any season. I’ve made it countless times and it never fails to impress my family and friends—not just because it tastes amazing but because it’s hearty, wholesome, and easy to whip up. I can’t recommend it enough if you want a side or main that’s a little different, full of flavor, and both comforting and celebratory. Give it a try and soon it’ll be one you reach for again and again!