Wild Rice Pilaf with Sweet Potatoes and Cranberries

If you’re looking for a warm, comforting dish that’s packed with flavor and perfect for cozy dinners or holiday gatherings, I’m thrilled to share my favorite Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe with you. This dish combines nutty wild rice, sweet roasted potatoes, tangy cranberries, and a medley of fresh herbs that make every bite a delightful surprise. Trust me, once you try this, it’ll quickly become a family staple you’ll reach for again and again.

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Why You’ll Love This Recipe

Balanced Flavors: The sweet potatoes and cranberries add a natural sweetness that perfectly complements the hearty wild rice.
Easy to Make: Roasting the veggies and simmering the rice can be done simultaneously, making dinner prep a breeze.
Nutritious and Hearty: Packed with fiber, vitamins, and healthy fats from pecans, it’s as wholesome as it is delicious.
Perfect for Any Occasion: Whether it’s a weeknight side or your next holiday celebration, this pilaf fits right in.

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 dish, festive side dish recipes, cozy fall dinner ideas, easy holiday sides

Ingredients You’ll Need

This Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe shines because each ingredient brings something unique to the table. The wild rice blend gives a wonderful texture, while the roasted sweet potatoes and cranberries add pops of sweet and tart flavors. Let me guide you through the key ingredients to look out for.

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 dish, festive side dish recipes, cozy fall dinner ideas, easy holiday sides

Wild rice and brown rice blend: I like this combo because wild rice has a chewy bite but takes a while to cook, so blending it with brown rice helps speed things up and offers a nice texture variety.
Sweet potato: Pick a firm, fresh sweet potato — smaller cubes cook more evenly and get beautifully caramelized in the oven.
Shallots: Milder and sweeter than onions, shallots roast into tender morsels that add great depth without overpowering.
Apple cider vinegar: This little splash brightens the whole dish and balances the sweetness of the cranberries perfectly.
Garlic: Freshly grated is best here to get just the right amount of pungency without going too garlicky.
Thyme: Fresh thyme leaves add that earthy, herbaceous aroma that ties everything together.
Brussels sprouts: Shaved Brussels bring a subtle bitterness and crunch — if you’ve never tried them raw tossed in warm dishes like this, give it a shot!
Dried cranberries: Look for sweetened but not overly sugary ones for the best balance.
Pecans: Toasted pecans make the dish more interesting with a crunchy surprise and nutty flavor.
Fresh parsley: This adds a fresh, bright finish and a little color pop just before serving.
Extra-virgin olive oil, sea salt, and black pepper: The simple seasoning heroes that make sure every ingredient’s flavor shines through.

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 how versatile this Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe is. Over time, I’ve switched up ingredients to suit whatever fresh veggies or nuts I have on hand, and you can too! Don’t be afraid to experiment a little — it’s how I discovered a few of my favorite twists.

Nut swap: I once swapped pecans for walnuts, and it added a wonderful earthiness — your choice of nut will personalize the texture and flavor.
Greens variation: If you don’t have Brussels sprouts, shredded kale or baby spinach works beautifully, especially if you toss them in at the very end for just a bit of wilting.
Spice it up: For those who like some heat, a pinch of crushed red pepper flakes or a diced jalapeño adds a subtle kick.
Make it vegan: This recipe is naturally vegan but if you want even more richness, tossing in some toasted pumpkin seeds can be a great addition.

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

Step 1: Cook the Rice to Fluffy Perfection

Start by rinsing your wild rice and brown rice blend really well — this helps remove excess starch and any dust. Combine the rice with water and a teaspoon of olive oil in a medium saucepan, bring to a boil, then cover and reduce to a simmer. Trust me, patience here is key: letting it simmer for about 45 minutes until the water is absorbed yields the perfect tender but slightly chewy texture. Let it sit off the heat, still covered, for 10 minutes before fluffing with a fork. This resting step helps the grains become light and airy — you’ll notice the difference!

Step 2: Roast Sweet Potatoes and Shallots for Deep Flavor

While the rice cooks, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the cubed sweet potatoes and chunked shallots with a drizzle of olive oil, salt, and pepper. The key here is to spread everything out in a single layer — overcrowding leads to steaming instead of roasting, and you want those lovely caramelized edges. Roast for 20 to 25 minutes, turning once halfway through, until the veggies are tender and golden brown. The roasting brings out a natural sweetness that transforms this dish.

Step 3: Toss and Combine with Bright Fresh Flavors

While the rice is still warm, transfer it to a large bowl and add the remaining olive oil, apple cider vinegar, fresh grated garlic, thyme leaves, salt, and freshly ground black pepper. Toss this mixture well so all the grains soak up those vibrant flavors. Then add the shaved Brussels sprouts, roasted sweet potato and shallots, dried cranberries, chopped pecans, and fresh parsley. Give everything a gentle toss to combine — this is when the magic of textures and flavors really comes together. Taste and adjust the seasoning if needed. I always find a little more salt or a squeeze of lemon elevates the dish right before serving.

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

Rinse Your Rice Thoroughly: I learned the hard way that skipping this leads to mushy, gummy rice — rinsing keeps grains separate and fluffy.
Don’t Rush Roasting: Make sure your veggies have enough space on the pan for caramelization, or you’ll end up with steamed, soggy bites.
Fresh Herbs Make a Difference: I always add parsley last — it’s like a fresh green “pop” that brightens the entire dish.
Adjust Vinegar Slowly: A little apple cider vinegar goes a long way, so add gradually and keep tasting until it sings.

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

Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe - Serving

Garnishes

I love finishing this pilaf with a sprinkle of additional fresh parsley leaves and a light drizzle of good-quality olive oil. If you’re feeling fancy or serving company, toasted pumpkin seeds or an extra handful of chopped pecans make for a beautiful and tasty garnish. I’ve even tossed in some crumbled goat cheese for a little creamy tang that pairs amazingly well.

Side Dishes

This Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe is so hearty it stands well on its own, but I usually pair it with roasted chicken, pork tenderloin, or even pan-seared salmon for a complete meal. For a vegetarian dinner, a rich lentil or mushroom stew serves as a lovely protein-packed partner.

Creative Ways to Present

During holiday dinners, I like serving this pilaf in a hollowed-out pumpkin or acorn squash for a festive, rustic presentation that guests always appreciate. Another fun idea is to make individual servings in small ramekins or jars — they look cute and travel well if you’re bringing along to a potluck or picnic.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pilaf in an airtight container in the fridge where it keeps well for up to 4 days. I’ve found that the flavors actually meld nicely overnight, making leftovers even tastier the next day — perfect for quick lunches or easy side dishes.

Freezing

While I usually prefer fresh pilaf, this recipe freezes quite well. Portion it out into freezer-safe containers or bags, and label with the date. When you’re ready to enjoy, thaw overnight in the fridge and reheat thoroughly. Just note that roasted veggies may soften a bit more after freezing.

Reheating

I gently reheat leftovers in a skillet over medium heat with a splash of water or broth to keep things moist and prevent sticking. Stir often until warmed through. You can also microwave it covered, but I find the skillet method preserves texture better.

FAQs

Can I use just wild rice instead of the rice blend?

Yes, you can use 100% wild rice, but be aware it usually takes longer to cook than brown rice. You’ll want to simmer it for closer to 50-60 minutes until tender. Using a blend shortens cooking time and provides a nicer texture contrast.
What can I substitute for the dried cranberries?

If you don’t have dried cranberries, dried cherries or raisins make great alternatives. Just check for the sweetness level — you can adjust vinegar or salt accordingly to keep your pilaf balanced.
Is there a shortcut for cooking the rice?

If you’re pressed for time, using quick-cooking wild rice blends or pre-cooked packaged rice can help. Just be mindful of liquid ratios and cooking times, as these vary. You might need to adjust roasting times to keep everything warm and fresh.
Can I make this recipe gluten-free?

Absolutely! Wild rice and the other ingredients in this recipe are naturally gluten-free. Just make sure your dried cranberries or other packaged ingredients don’t have any gluten-containing additives.
How do I store leftovers to keep them fresh?

Store leftovers in an airtight container in the fridge within two hours of cooking. They’ll stay fresh for up to four days. To revive the dish’s texture when reheating, add a splash of liquid and stir gently in a skillet.

Final Thoughts

This Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe holds a special place in my kitchen because it’s truly a celebration of simple, wholesome ingredients coming together to create something pretty spectacular. I love how it’s both hearty and bright, satisfying without being heavy. If you want a dish that’s as perfect for weeknight dinners as it is for festive occasions, this pilaf is your go-to. Give it a try, and I promise it’ll become a favorite in your home too!