Name: Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup dry brown rice/wild rice blend, rinsed well; 2 cups water; 1 sweet potato, peeled and cut into small cubes; 2 shallots, cut into 1-inch chunks; Salt and freshly ground black pepper, to taste; Olive oil, for drizzling; 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided; 1 tablespoon apple cider vinegar; 1 garlic clove, grated; 1 tablespoon fresh thyme leaves; ½ teaspoon sea salt, plus more for sprinkling; 1 cup shaved Brussels sprouts; Heaping ½ cup dried cranberries; ½ cup chopped pecans; ⅓ cup chopped fresh parsley, plus more leaves for garnish

If you’re looking for a dish that’s bursting with cozy autumn flavors and makes your whole kitchen smell incredible, I’ve got just the thing for you—a Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe that’s truly a fan-freaking-tastic side or even a light main. This dish has been one of my go-to recipes whenever I want something nourishing, colorful, and just downright comforting. Plus, it’s packed with textures and tastes that make every bite exciting—you’ll love how the sweet potatoes caramelize while the cranberries add that perfect little tart pop. Trust me, it’s a recipe you’ll revisit again and again.

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Why You’ll Love This Recipe

Vibrant Flavors: The combo of earthy wild rice, sweet potatoes, and tart cranberries creates a beautifully balanced taste that’s simply addictive.
Perfect Texture Mix: You get tender roasted veggies, chewy rice, crunchy pecans, and fresh Brussels sprouts in every forkful.
Versatile & Crowd-Pleasing: Whether it’s a holiday feast or a weeknight dinner, this pilaf fits right in and impresses guests.
Easy to Customize: You can swap ingredients or tweak seasonings effortlessly without losing that cozy vibe.

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, autumn rice side dish, healthy wild rice recipes, cozy fall side dishes, festive rice recipes

Ingredients You’ll Need

I love how each ingredient in this Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe brings its own personality to the dish. When shopping, fresh produce and good quality dried fruits will make a real difference, and having a nice olive oil on hand is key for that rich, silky finish.

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, autumn rice side dish, healthy wild rice recipes, cozy fall side dishes, festive rice recipes

Dry brown rice/wild rice blend: Rinsing it well prevents stickiness and helps those grains fluff up beautifully.
Water: You’ll need this to cook the rice—simple, but crucial.
Extra-virgin olive oil: Use good quality here. A teaspoon goes in the rice, and the rest is for roasting and flavor.
Sweet potato: Peeled and cubed small so they roast evenly and develop those irresistible caramelized edges.
Shallots: They roast alongside the sweet potatoes for a mellow, slightly sweet depth.
Apple cider vinegar: This splash adds just enough zing to brighten the pilaf’s earthy flavors.
Garlic clove: Grated fresh for that punch of aromatic warmth without overwhelming.
Fresh thyme leaves: Herbs like thyme lift the whole dish, making it taste freshly made.
Sea salt: Essential for seasoning every element well.
Shaved Brussels sprouts: Adding these raw keeps a fresh crunch that contrasts nicely with the roasted stuff.
Dried cranberries: Their tart sweetness really balances the creamy sweet potatoes.
Chopped pecans: Toasted nuts add crunch and nuttiness that make this pilaf feel special.
Chopped fresh parsley: Stirred in at the end and sprinkled on top for freshness and color.
Freshly ground black pepper: Just a few grinds for that subtle heat and seasoning finish.

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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 experimenting a bit with this Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe—sometimes I swap in different nuts, or swap the Brussels sprouts for kale or even baby spinach. It all tastes amazing, so feel free to make it your own!

Add warm spices: Sprinkling some cinnamon or nutmeg on the sweet potatoes before roasting adds a cozy aroma, perfect for fall dinners.
Make it vegan: This recipe is naturally vegan, but you can amp it up with roasted chickpeas or toasted pumpkin seeds for extra protein.
Use quinoa instead: I once tried swapping the rice blend with quinoa, and it gave it a lighter texture that I really enjoyed for summer meals.
Swap cranberries for raisins or chopped dried apricots: These alternatives add a different kind of sweetness and chewiness if cranberries aren’t your favorite.

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

Step 1: Cook the Rice Perfectly

Start by rinsing your brown rice and wild rice blend really well under cold water—that little extra step makes a big difference in achieving fluffy, separate grains. Combine the rice, water, and a teaspoon of olive oil in a medium saucepan. Bring it to a boil, then cover, reduce the heat to low, and let it simmer gently for about 45 minutes. When all the water is absorbed, take it off the heat and let it sit, covered, for another 10 minutes. This resting period finishes the cooking process and helps the grains stay tender but not mushy—trust me, skipping that will leave you with gummy rice, a rookie mistake I learned from early on!

Step 2: Roast the Sweet Potatoes and Shallots

While the rice cooks, preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the peeled, cubed sweet potatoes and chunked shallots in a drizzle of olive oil, salt, and pepper. Spread everything evenly on the baking sheet so they roast instead of steam. Roast for 20 to 25 minutes, turning once halfway through, until the edges are golden and caramelized. This roasting step is where the magic happens—those sweet potatoes develop this incredible depth of flavor and a delightful crispness around the edges that makes all the difference.

Step 3: Combine and Season Everything

When your rice is still warm, toss it with the rest of the olive oil, apple cider vinegar, grated garlic, thyme leaves, sea salt, and freshly ground black pepper. Then stir in the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and parsley. Toss everything gently but thoroughly to combine the flavors and textures. Taste and adjust the seasoning—you might want a pinch more salt or a dash more vinegar to brighten things up just right.

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

Rice Rinsing Matters: I never skip rinsing the rice—it washes away starch that can make the pilaf gummy instead of light and fluffy.
Even Roasting: Cut your sweet potatoes into similar-sized cubes so they cook evenly, and don’t overcrowd the baking sheet to get those crispy edges.
Fresh vs. Shaved Brussels Sprouts: Adding them raw provides great crunch and color, which balances out the roasted vegetables perfectly.
Vinegar Adjustment: Start with a tablespoon of apple cider vinegar and add more if you want a livelier kick; little adjustments here can really elevate the dish.

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

Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe - Serving

Garnishes

I always finish this pilaf with a handful of fresh parsley leaves sprinkled on top—not only does it make the dish look vibrant and fresh, but the herbaceous note lifts the heavier roasted flavors beautifully. Sometimes I drizzle a little more olive oil right before serving for that silky finish.

Side Dishes

This pilaf pairs wonderfully with roasted chicken or turkey, especially during the holidays. For a vegetarian meal, serve it alongside sautéed greens or a hearty lentil stew. When I want something simple and quick, I toss it next to some grilled salmon or pan-seared tofu for an easy weeknight feast.

Creative Ways to Present

I once tried presenting this pilaf in hollowed-out roasted acorn squash halves, which was a hit for Thanksgiving dinner—it looks festive and makes for a great centerpiece. Another time, I layered it in mason jars topped with microgreens for a grab-and-go picnic that was colorful and delicious.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep well for up to 4 days. The flavors actually deepen overnight, making leftovers even tastier. Just make sure to cool it to room temperature before refrigerating to keep the texture just right.

Freezing

I’ve frozen this pilaf successfully a few times for convenience. Pack it tightly in freezer-safe containers or bags, and it will last about 2 months. When thawed, the texture of the roasted veggies softens a bit, but stirring in some fresh chopped parsley after reheating helps brighten it back up.

Reheating

To reheat, I prefer warming in a skillet over medium heat with a splash of water or broth to bring back moisture instead of microwaving. It keeps the texture lively and flavors fresh. Stir gently and heat until warmed through, then garnish with a little extra fresh parsley.

FAQs

Can I use only wild rice or only brown rice for this pilaf?

Absolutely! The blend of brown and wild rice adds variety to the texture, but using just one type works perfectly fine. Just keep in mind that wild rice takes longer to cook, so adjust the cooking time accordingly if you use only one type.
Can I prepare this dish ahead of time?

Yes! Cooking the rice and roasting the vegetables ahead and combining everything shortly before serving saves time without compromising freshness. You can also make it the day before and store it in the fridge, then simply reheat gently before serving.
What can I substitute for dried cranberries?

If you don’t have cranberries or prefer a different taste, raisins, dried cherries, or chopped dried apricots make wonderful substitutes. Each brings its own sweetness and chewiness, so pick what you like best.
Is this recipe suitable for vegans?

Absolutely! This pilaf is vegan-friendly as written, using plant-based ingredients throughout. Just double check your olive oil and vinegar to be sure they’re pure, and you’re good to go!
Can I add protein to make it a main dish?

Definitely! Grilled chicken, tofu, chickpeas, or even a fried egg on top can turn this pilaf into a hearty main course without losing its lovely fall flavor vibe.

Final Thoughts

I can’t tell you how many times this Wild Rice Pilaf with Sweet Potatoes and Cranberries Recipe has become a crowd favorite in my home. It’s one of those recipes that feels fancy but is so straightforward—and the combination of roasted veggies, fresh herbs, and bursts of cranberry sweetness feels like a warm hug on a plate. Whether you’re looking for a delicious side dish or a vegetarian-friendly main, give this one a try. I promise once you make it, you’ll want to keep it in your rotation for every cozy meal ahead.