Sweet Potato Rice Pilaf With Cranberries & Pecans

Rice pilaf sounds like a complicated rice dish, but in truth it’s really not that hard to make.

This rice pilaf is delectably wonderful as a side dish with just about any main dish, such as roasted chicken or turkey.

What Is Rice Pilaf

If you have made a Mexican rice dish, rice pilaf is similarly prepared, though you do not fry the rice.

Cooking a rice pilaf dish involves lightly frying chopped onion in cooking oil, then adding the uncooked rice and a vegetable or meat broth and simmering the rice until fluffy and tender.

Rice pilaf is meant to turn out non-sticky, so the rice is always washed before cooking and long-grain rice is preferred.

The appearance of rice pilaf ranges from white to a nice amber color, depending on the other ingredients used. Such as carrots, colored bell peppers or tomatoes among others.

Rice pilaf can be a meal on its own, or used as a side-dish. It really depends on how you cook it and what other ingredients you’re add to it, like chicken for example.

Sweet Potato Rice Pilaf With Cranberries & Pecans

1 cup brown rice, cooked
2 cups chicken broth
1 medium sweet potato, peeled, diced
1/2 tsp. salt
1/4 tsp. black pepper
5 tbsp. olive oil, divided
1/2 white onion, diced
2 cloves garlic, minced
1/2 cup dried cranberries
1/2 cup pecan pieces
1/2 to 1 tsp. pie spice

Heat oven to 400 degrees.

In a non-stick skillet, heat 3 tablespoons oil over medium-low heat. Add onion and garlic and sauté, stirring, until soft and lightly colored, 10 to 12 minutes.

Pour broth into a medium sauce pot over high heat. Pour in rice and bring to a boil; lower heat to low and cook for 45 minutes or until rice is done and tender.

While the rice is cooking, peel and dice sweet potato. Place into a large bowl with 2 tbsp. oil, salt and pepper. Stir until well combined. Line a baking pan with a piece of tin foil.

Spread coated vegetable evenly over foil. Place baking pan into heated oven and roast 20 to 25 minutes or until tender but not mushy. Remove and set aside.

In a non-stick skillet, heat 3 tbsp. oil over medium-low heat. Add onion and garlic and saute, stirring, until soft and lightly colored, 10 to 12 minutes.

Next add dried cranberries and pecan, stir another 3 minutes. Spoon in cooked rice and mix well.

Turn off heat and add sweet potato and incorporate well. Sprinkle with pie spice and gently mix in to combine flavor with other ingredients. Let stand covered, 5 minutes.

Spoon rice mixture into a serving bowl and garnish with Italian parsley (optional).

Plate the Sweet Potato Pilaf with Cranberries and Pecans as a side with your main dish meat. Here it was served with roasted seasoned chicken breast.

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