Our Cranberry Pecan and Sweet Potato Pilaf recipe brings together a blend of simple ingredients that pack a punch of taste, texture, and wholesome goodness!
Fluffy rice infused with aromatic herbs, complemented by the sweetness of sweet potatoes, the tangy burst of cranberries, and the crunch of pecan nuts, makes for a balanced combination that's easy to make and sure to satisfy.
Whether you're cooking for a weeknight dinner or hosting a special gathering, this pilaf is versatile and delicious.
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Cranberry Pecan and Sweet Potato Pilaf
Ingredients:
- 2 cups vegetable broth
- 1 cup rice of your choice
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 Tablespoon olive oil
- 1 cup peeled and cubed sweet potato
- 1 small sliced red onion
- 1/3 cup dried cranberries
- 2/3 cup chopped pecan nuts
Directions:
- In a small pot, add the rice and vegetable broth. Bring to a boil and reduce heat to simmer for 30 minutes or until the rice is cooked.
- In a medium-sized pan, add the oil, onion, sweet potato and herbs. Saute until tender, adding a tablespoon of water occasionally in order to create steam.
- Once the sweet potato is cooked, add the pecan nuts and cranberries and stir for another 2 minutes.
- Add all the ingredients together in a serving dish and top off with some fresh thyme (optional).
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