Side profile of a pot of Cranberry Pecan Wild Rice Pilaf

Cranberry Pecan Wild Rice Pilaf

Meet your new favorite holiday side dish! Our Cranberry Pecan Wild Rice Pilaf is infused with a combination of incredible flavors and textures and pairs well with any entrée.

This recipe stars California-grown wild rice and comes to us from our friend Andy Mathis of @beautifuleatsandthings in partnership with USA Rice.

  • Servings
    6
  • Serving Size
    1 bowl
  • Prep Time
    15 min
  • Cook Time
    20 min
  • Total Time
    35 min

Ingredients

  • 1 cup California-grown wild rice, cooked
  • 2 tbsps olive oil
  • 1 yellow onion, sliced
  • 2 cloves garlic, chopped
  • 1 sweet potato, peeled & diced small
  • ½ cup dried cranberries
  • ½ cup pecans
  • 1 tbsp Italian seasoning
  • ¼ tsp garam masala 
  • ½ tsp parsley
  • salt & pepper to taste

Directions

  • In a large skillet over medium-high heat, add the olive oil. Add the onions, garlic, and sweet potato. Cook for about 15 minutes or until the sweet potatoes are tender. 
  • Add in the dried cranberries and combine.  
  • Add the wild rice to the sweet potato mixture along with the chopped pecans, Italian seasoning, and garam masala. Toss to combine and season with salt & pepper to taste.
  • Garnish with fresh parsley and serve warm.