Cranberry Wild Rice Pilaf with Sweet Potatoes
Simmered in savory herb broth and sweet apple juice, this delicious Wild Rice Pilaf is light, fluffy, and extra delicious when mixed and mingled with sweet potatoes, dried cranberries, tart apples, and crunchy pecans.
Servings: 6 servings
Calories: 247kcal
Ingredients
- 1.5 cups vegetable - (or chicken broth)
- 1.5 cups apple juice
- 2 teaspoon Dijon mustard
- 2 tablespoon butter - divided
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 bay leaf
- 1 cup wild rice blend - rinsed
- 1 large yellow onion - diced
- 3 stalks celery - chopped
- 2 large carrots - chopped
- 1 sweet potato - scrubbed and chopped into small bite-size pieces
- 5 cloves garlic - minced
- ½ cup dried cranberries
- 2 Fuji apples - cored and chopped
- 1 tablespoon apple cider vinegar
- ½ cup pecans - roasted and chopped
- Fresh thyme and rosemary - to garnish
Instructions
- Prepare the Rice. Add the vegetable broth, apple juice, Dijon mustard, 1 tablespoon of the butter, salt, pepper, parsley, oregano, thyme, garlic powder, and bay leaf to a large, wide saucepot set over high heat. Cover and bring to a boil. Once boiling, immediately reduce heat to a simmer. Uncover and add the rice, mixing well to combine. Cover with a tight-fitting lid.
- Cook and check the rice. After approximately 20-25 minutes, begin checking the rice at regular 5-minute intervals for doneness. The liquid will be mostly absorbed, but this may also vary greatly depending on the type of rice used. To check if your rice is done, try a few grains or smash a few grains between your thumb and index finger. The rice should not be mushy- some firmness is good. Once the rice has finished cooking, strain the rice through a fine-mesh strainer and (optional) set the broth aside in a separate bowl.
- Cook the vegetables. Heat a large heavy-bottomed pan or skillet over medium heat. Add the remaining tablespoon of butter and onion to the skillet. Cook the onion for 5-6 minutes, stirring often. Add the celery and carrots and continue to cook for 3-4 minutes before adding the sweet potatoes. Sprinkle with a pinch of salt and sauté for 8-10 minutes, stirring frequently. Do not brown or burn the vegetables. Add the apples and garlic and continue to cook for an additional 5-6 minutes, or until apples are tender. Finally, add the dried cranberries.
- Return the Rice. Reduce heat to medium-low and add the drained rice back to the pan with the softened vegetables. Mix in the apple cider vinegar and pecans. Mix to combine.
- Garnish and Serve. Remove rice from heat and add additional seasoning, as needed. Garnish with fresh thyme and rosemary, if desired.
Notes
- You may also cook this dish in one pot by waiting to cook the vegetables until the rice has finished cooking Simple use the rice pot to sauté the onion, sweet potatoes, and apple.
- To make this recipe vegan: swap the butter for a vegan butter alternative and use vegetable broth or water to simmer the rice.
- I used Lundberg Wild Rice Blend for this recipe.
Nutrition
Calories: 247kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 523mg | Potassium: 346mg | Fiber: 4g | Sugar: 21g | Vitamin A: 3440IU | Vitamin C: 6.4mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon