Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

How To Make Cranberry Pecan Sweet Potato Wild Rice Pilaf

Wild rice blend, chicken broth, and sweet potatoes are combined in this flavorful cranberry and pecan rice pilaf for a tasty side dish.

Preparation: 5 minutes
Cooking: 47 minutes
Total: 52 minutes



  • 3cupschicken broth
  • 1cupwild rice blend
  • ½tspMcCormick® dried parsley
  • ½tspMcCormick® dried oregano
  • ½tspMcCormick® dried thyme
  • 1tbspolive oil
  • 1cupsweet potato,diced small
  • ¼cuponion,chopped
  • cupcranberries
  • cuppecans,chopped


  1. In a medium sized sauce pan 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.

  2. Cook for 45 minutes or until tender.

  3. In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add the cranberries and chopped pecans and cook for 1 to 2 minutes. Add to the rice mixture and fluff with a fork.

  4. Serve and enjoy.


  • Calories: 332.11kcal
  • Fat: 11.96g
  • Saturated Fat: 1.63g
  • Monounsaturated Fat: 6.94g
  • Polyunsaturated Fat: 2.81g
  • Carbohydrates: 46.40g
  • Fiber: 4.98g
  • Sugar: 6.37g
  • Protein: 11.89g
  • Cholesterol: 5.40mg
  • Sodium: 279.52mg
  • Calcium: 37.69mg
  • Potassium: 532.37mg
  • Iron: 1.85mg
  • Vitamin A: 238.87µg
  • Vitamin C: 3.35mg
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