This Wild Cranberry, Pecan, Sweet Potato Wild Rice Pilaf indigenous recipe is for you if you’re looking for a refreshing & delicious meal that you can prep & portion in advance with freshly foraged ingredients.

The Cranberry, Pecan, Sweet Potato Wild Rice Pilaf (pilaf means rice or wheat in some regions) has a delicious and simple flavor and decadent texture. From the crack of the pecans and the soft sweetness of the cranberries to the wholesome balance of sweet potatoes and fluffy grains of wild rice, this dish is simply incredible. It’s also very good for your health, and you can forage for many of the ingredients yourself.

Wild rice has a rich historical and cultural background with the Ojibwe people, and in the Ojibwe language, wild rice is called manoomin, which literally means ‘good berry’. It serves as a staple in the diets of many people throughout the lands. As wild rice is packed with a variety of vitamins and minerals, this recipe is perfect for a wild-foraged diet.


  • 3 cups of organic chicken broth
  • 1 cup of wild rice 
  • 1/2 tsp of dried parsley
  • 1/2 tsp of dried oregano
  • 1/2 tsp of dried thyme
  • 1 tbsp of olive oil
  • 1 cup of sweet potato (cut small)
  • 1/4 cup of diced onion
  • 1/3 cup of dried cranberries
  • 1/3 cup of chopped pecans


  1. Bring the chicken broth to a boil in an average-sized saucepan, and then add the wild rice, oregano, parsley, and thyme. Reduce the heat and let simmer with a lid on and cook for 45 minutes, until tender and soft.
  2. Coat a skillet with olive oil and add the sweet potato and onion, cook until soft and tender. 
  3. Next, add the cranberries and pecan, cooking for 2 minutes at the most. 
  4. Turn off the heat and serve!

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