Whether you’re looking for a delicious Fall side dish or a Fall vegan bowl, this Sweet Potato Mushroom Pecan Wild Rice is sure to be a crowd-pleaser.
Ooooh you guys! I cannot stop raving about this dish. It has all the warm and comforting flavors of Fall in one bowl. You got your seasonal produce mixed with the crunch from the pecans and that sweet bite from the cranberries. I can promise you one thing, this will be on repeat for sure.
When creating this recipe, I was really wanting something hearty and perfect for the cooler months. Rice is always such a great starch but using a wild rice blend was a great way to switch things up a bit and has a bit more nutritional value compared to white rice.
Sweet potatoes, kale, and mushrooms are some of my favorite veggies. I can literally eat them year-round…well, actually I kind of do LOL. But it’s just so hearty, warm, and packed with so many nutrients how can I not. But if either veggie isn’t your favorite, feel free to omit them from the recipe or replace them with something you love.
This dish is great by itself. Actually, the few times I have already made it, we ate it as a main dish. I wanted to keep it vegan just because I personally try to limit my consumption of animal products. But with the holiday’s coming up, I can’t think of a reason why you wouldn’t make this. Fall in a bowl, my friends. Serve this as a side dish or main dish if you have someone over who doesn’t eat meat. Win-Win right loves?!
One thing I’d like to add is, if you prefer to make this in one pot…who doesn’t right?, then roast all your veggies in the oven at 375 for about 20 minutes, then, as soon as the rice is done cooking, add it all in the large pot or skillet. Less clean-up.
I truly hope you and your family enjoy this dish as much as we did in our house. My little ones especially loved it because of the pecans and the dried cranberries. If you have picky eaters, this is perfect to tell them candy is in here and they have to have a bit with a sweet potato lol. The sweet potatoes are sweet as well so it’s perfect for little ones.
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Enjoy!
Natalie
Sweet Potato Mushroom Pecan Wild Rice
Sweet Potato, Mushroom, Pecan Wild Rice
Ingredients
- 1 small sweet potato peeled and cubed
- 1 box mushrooms quartered
- 1 bunch of kale chopped
- 1 1/2 cups of wild rice
- 3 cups vegetable broth or water
- 1 small yellow onion finely chopped
- 1/2 cup rough chopped pecans
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1/4 tsp garlic powder
- salt and pepper to taste
Instructions
- In a medium saucepan, cook the wild rice and broth for about 45 minutes or until ready to eat.
- Meanwhile, in a skillet, add about 1 tbsp of avocado oil and cook the onions for 5 minutes.
- Add in the sweet potatoes and cook until almost soft, about 15 minutes.
- Add in the mushrooms, thyme, pecans and season with a little salt, pepper, and garlic powder. cook for another 10 minutes and add more cooking oil if needed.
- Add in the kale. Then, once the rice is cooked, add it to the skillet and turn off the heat and add in the cranberries.
- Mix well and adjust the seasoning as needed. Mine needed more salt and pepper.
- Enjoy!