Name: Wild Rice Pilaf with Roasted Sweet Potatoes 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; Extra-virgin olive oil, for drizzling and roasting (about 3 tablespoons total); ½ teaspoon sea salt, plus more for sprinkling; Freshly ground black pepper, to taste; 1 tablespoon apple cider vinegar; 1 garlic clove, grated; 1 tablespoon fresh thyme leaves; 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 on the hunt for a dish that’s both comforting and packed with vibrant flavors, you’ve got to try this Wild Rice Pilaf with Roasted Sweet Potatoes Recipe. It’s one of those recipes that feels fancy but is actually super easy to pull off — something I turn to when I want an impressive side or even a main that pleases everyone at the table. Trust me, the combination of nutty wild rice, sweet roasted potatoes, and tangy cranberries is just irresistible, and the texture play keeps you coming back for more.

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Why You’ll Love This Recipe

Bursting with Flavor: Roasting the sweet potatoes and shallots brings out their natural sweetness, perfectly balancing the savory wild rice.
Textural Delight: You get tender veggies, chewy wild rice, crunchy pecans, and juicy cranberries all in one bite.
Versatile & Wholesome: It’s easy to customize and makes a fantastic side or a satisfying vegetarian main dish.
Made for Sharing: This recipe always gets rave reviews from family and guests alike, making it a real crowd-pleaser.

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 Roasted Sweet Potatoes, healthy wild rice side dish, easy holiday side recipes, comforting vegetarian mains, flavorful roasted vegetable recipes

Ingredients You’ll Need

The ingredient list strikes a great balance between earthy and bright flavors, with a few fun textures to keep things interesting. Since wild rice can vary in quality, I recommend buying a blend that includes brown rice to speed up cooking and add nuttiness.

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 Roasted Sweet Potatoes, healthy wild rice side dish, easy holiday side recipes, comforting vegetarian mains, flavorful roasted vegetable recipes

Brown rice/wild rice blend: Rinsing helps remove any surface starch for fluffier results.
Sweet potato: I like to peel and cube it small to get those caramelized edges from roasting.
Shallots: They add a subtle sweetness and soften beautifully when roasted.
Apple cider vinegar: Adds a bright tang that lifts the whole dish.
Garlic clove: Grated is best to evenly disperse its flavor.
Fresh thyme leaves: Earthy and aromatic, they bring lovely herbaceousness.
Sea salt: Helps highlight all the natural flavors.
Shaved Brussels sprouts: Tossed in at the end for crunch and a mild bitterness.
Dried cranberries: Their sweet-tart punch contrasts beautifully with the savory elements.
Chopped pecans: Toast them lightly beforehand if you can – it amps up the nutty flavor.
Chopped fresh parsley: Brightens and freshens the pilaf just before serving.
Extra-virgin olive oil: Used both in cooking and finishing for richness and depth.

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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

One of my favorite parts about this Wild Rice Pilaf with Roasted Sweet Potatoes Recipe is how easy it is to make your own by swapping veggies or nuts based on what’s in season or what you like best. You can totally make it your own!

Nut-Free Version: I’ve swapped pecans for toasted pumpkin seeds when serving friends with nut allergies – still delicious with that toasty crunch.
Seasonal Changes: In the winter, I sometimes add roasted parsnips or butternut squash alongside the sweet potatoes for extra earthy sweetness.
Greens Boost: Stir in some chopped kale or spinach at the end for a vitamin-packed twist.
Make it Vegan: This recipe already is vegetarian and vegan-friendly, but if you want a little more protein, adding chickpeas works beautifully.

How to Make Wild Rice Pilaf with Roasted Sweet Potatoes Recipe

Step 1: Cook the Wild Rice Blend to Fluffy Perfection

Start by rinsing your wild rice blend thoroughly – this removes excess starch so the grains won’t get gummy. Bring 2 cups of water and 1 teaspoon of olive oil to a boil in a saucepan, then add the rice. Cover, reduce to a simmer, and let it cook for about 45 minutes until the liquid is fully absorbed. Once you take it off the heat, leave the lid on for another 10 minutes to let it steam—this little extra step makes the rice fluff up beautifully. When you fluff it with a fork, you’ll see those separate grains ready to soak up the flavors later.

Step 2: Roast the Sweet Potatoes and Shallots Until Golden and Tender

Meanwhile, preheat your oven to 425°F and line a baking sheet with parchment. Toss the peeled, cubed sweet potatoes and shallots with olive oil, salt, and pepper. Spread them out in a single layer so they roast evenly without steaming. Roast for 20 to 25 minutes — you want those edges to get nicely browned for maximum caramelized flavor. I love how the kitchen smells at this point; it’s like a cozy fall festival! Keep an eye so the shallots don’t burn — stirred gently halfway through roasting usually does the trick.

Step 3: Toss Everything Together for Bright, Balanced Flavor

While the rice is still warm, drizzle in 2 tablespoons of olive oil, then add grated garlic, apple cider vinegar, fresh thyme, sea salt, and freshly cracked black pepper. I like tossing this gently with a fork to distribute all those punchy flavors before adding the veggies. Next, fold in the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley. That’s the magic moment where it all comes together. Taste and adjust the seasoning — sometimes it needs a touch more salt or pepper depending on your sweet potatoes!

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Pro Tips for Making Wild Rice Pilaf with Roasted Sweet Potatoes Recipe

Rice Rinse Ritual: Always rinse wild rice blends to reduce starch and improve fluffiness — it makes a noticeable difference.
Roast in One Layer: Spreading out the veggies ensures caramelization instead of sogginess.
Fresh Herbs Last: Add parsley and thyme just before serving to preserve their bright color and flavor.
Don’t Skip the Vinegar: The apple cider vinegar cuts through the richness and brings harmony to the whole dish.

How to Serve Wild Rice Pilaf with Roasted Sweet Potatoes Recipe

Wild Rice Pilaf with Roasted Sweet Potatoes Recipe - Serving

Garnishes

I love garnishing this pilaf with a few extra fresh parsley leaves and a light drizzle of good-quality olive oil. Sometimes I’ll sprinkle a little more toasted pecans on top for extra crunch and a subtle, nutty aroma. It’s those little touches that make it feel special without any fuss.

Side Dishes

This Wild Rice Pilaf with Roasted Sweet Potatoes Recipe pairs wonderfully with roasted chicken or grilled fish if you want a hearty meal. For a vegetarian meal, I’ve often served it alongside a crisp green salad with lemon vinaigrette or some sautéed greens. It’s such a flexible side that complements a ton of mains.

Creative Ways to Present

For dinner parties, I like to serve this pilaf in hollowed-out roasted sweet potatoes or in a pretty serving bowl topped with edible flowers or microgreens to dress it up. It also works great plated with a drizzle of balsamic glaze for a bit of elegance and depth. Presentation really sets the mood, and this recipe’s vibrant colors make it an easy star.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors actually meld a bit more overnight, so sometimes I make this a day ahead on purpose. Just give it a gentle stir before serving again.

Freezing

Freezing wild rice pilaf isn’t my go-to since the texture of roasted sweet potatoes can get a little mushy after thawing, but if you want to freeze it, do so before adding the fresh herbs and Brussels sprouts. Thaw overnight in the fridge and stir in the fresh ingredients when reheating for better texture.

Reheating

I reheat leftover pilaf gently on the stove with a splash of water or broth to bring back moisture, stirring frequently. If you’re in a hurry, the microwave works too, but watch closely so it doesn’t dry out. Adding a quick drizzle of olive oil after reheating freshens it up perfectly.

FAQs

Can I use regular brown rice instead of wild rice in this pilaf?

Absolutely! A brown rice blend cooks up well with wild rice and gives you that nutty flavor and chewy texture. If you use purely brown rice, you might want to adjust cooking time slightly, as it tends to cook a bit faster than wild rice.
What if I don’t have shallots? Can I substitute something else?

Yes, you can use a small red onion or even a mild yellow onion. Just be aware that onions can be sharper and less delicate than shallots, so roast until they’re sweet and tender to mellow their bite.
Is this Wild Rice Pilaf with Roasted Sweet Potatoes Recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, making this dish a great option if you’re avoiding gluten. Just double-check your stock or any added seasonings to be safe.
Can I prepare parts of this recipe ahead of time?

Definitely! You can cook the rice and roast the sweet potatoes and shallots ahead and refrigerate them separately. Combine everything just before serving, toss with herbs and seasonings fresh, and you’ll have a quick, delicious meal ready to go.

Final Thoughts

I absolutely love how this Wild Rice Pilaf with Roasted Sweet Potatoes Recipe turns out every single time — it’s the kind of dish that feels both special and cozy all at once. Whenever I bring it to potlucks or family dinners, I get so many compliments because it’s bursting with fresh, seasonal goodness that’s a little unexpected. I encourage you to give this a try and play with it in your own kitchen; you’ll be surprised how quickly it becomes a go-to favorite for weeknights and entertaining alike.