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Cranberry Pecan Sweet Potato Wild Rice Pilaf


  • 3 cups low sodium chicken broth
  • 1/4 cup wild rice blend
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 cup sweet potato diced small
  • 1/4 cup chopped onion
  • 1/3 cup cranberries
  • 1/3 cup pecans chopped
  1. In a medium-sized saucepan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender.
  2. In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork.
Serves 4

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