• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Work with me
    • Nutrition Coaching
  • Blog

The Crooked Carrot logo

menu icon
go to homepage
  • home
  • work with me
  • about
  • blog
  • Book a Call
subscribe
search icon
Homepage link
  • home
  • work with me
  • about
  • blog
  • Book a Call
×
Home » Side Dishes

Published: Nov 19, 2019 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 976 words. · About 5 minutes to read this article.

Fig and Sweet Potato Wild Rice Pilaf

Jump to Recipe

This post was paid for by California Figs.


Fig and Sweet Potato Wild Rice Pilaf - a fall-inspired side dish featuring dried mission figs, roasted sweet potatoes, fresh herbs and wild rice. The perfectly delicious Thanksgiving side dish.

fig and sweet potato wild rice pilaf

Figs have been popular for centuries for both their mildly sweet flavor as well as their nutritional benefits.

They're certainly a favorite of mine. Both fresh and dried figs are sweet, chewy and extremely versatile. You can add them to yogurt, prepare a festive appetizer with dried figs, blue cheese and prosciutto or add a sweet element to a savory side dish like this Fig and Sweet Potato Wild Rice Pilaf. 

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. [feast_ads_disclosure]

fig and sweet potato wild rice pilaf

For this recipe, we used Mission figs from California Dried Figs. This pilaf also features roasted sweet potatoes, wild rice, chopped pecans, fresh sage, parsley and a honey mustard dressing. This pilaf is simple enough for a weeknight meal, or works great as a stunning and delicious addition to your upcoming Thanksgiving feast!

Also check out the California Figs Cookbook: A Collection of Recipes for Fig Lovers. Get more inspiration for using both fresh and dried figs. I’ve only just started paging through it, and can’t wait to try out all these amazing recipes! Get a copy of this awesome cookbook at www.CaliforniaFigs.com.

  • fig and sweet potato wild rice pilaf
  • fig and sweet potato wild rice pilaf

Ready to make this beautiful Fig and Sweet Potato Wild Rice Pilaf? Let’s do it!

1 - Mise en place: Dice sweet potatoes, quarter figs, chop pecans and roughly chop fresh parsley and sage. Preheat oven to 425 degrees F. 

2 - Cook rice: Combine wild rice and water/stock in a medium pot. You can cook wild rice like pasta (with ample water) or use a 1:3 rice to liquid ratio (1 cup rice to 3 cups liquid). Bring to a boil and let simmer 45-60 minutes or until the rice is tender and “popped” open. Drain any extra liquid.

3 - Roast sweet potatoes: Spread diced sweet potatoes out on a lined baking sheet, coat with olive oil, salt and pepper. Roast for 30 minutes or until tender and caramelized. Stir halfway through. 

4 - Prepare dressing: Combine dijon mustard, honey and olive oil in a small bowl or mason jar and whisk or shake until combined. Season with salt and pepper. 

5 - Serve: In a large bowl, combine wild rice, roasted sweet potato, dried figs, pecans, parsley and sage. Pour in dressing and stir to combine. Enjoy!

fig and sweet potato wild rice pilaf

We hope you love this simple Fig and Sweet Potato Wild Rice Pilaf!

Love this simple fall side dish recipe? Check out our other delicious Fall recipes like this Caramelized Pear, Butternut Squash and Arugula Salad or our Brussels Sprouts Salad.

fig and sweet potato wild rice pilaf

Did you enjoy this Fig and Sweet Potato Wild Rice Pilaf as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Fig and Sweet Potato Wild Rice Pilaf for later by pinning it to your Fall Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Fig and Sweet Potato Wild Rice Pilaf creations!

📖 Recipe

fig and sweet potato wild rice pilaf

Fig and Sweet Potato Wild Rice Pilaf

Fig and Sweet Potato Wild Rice Pilaf- a fall-inspired side dish featuring dried mission figs, roasted sweet potatoes, fresh herbs and wild rice. The perfect Thanksgiving side dish.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 side servings
Author: The Crooked Carrot

Ingredients

  • 1 cup wild rice
  • 2 sweet potatoes diced
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • black pepper freshly ground
  • 1 cup California Dried Figs halved
  • ½ cup pecans roughly chopped
  • ¼ cup parsley chopped
  • ¼ cup sage chopped

Honey Mustard Dressing

  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • salt to taste
  • pepper to taste

Instructions

  • Cook rice: Combine rice with water or stock. I like to cook wild rice like pasta – in ample water. Or you can use a 1:3 rice to water/stock ratio. Let the rice simmer 45-60 minutes or until the rice is tender and has “popped” open. Drain excess liquid. Preheat oven to 425 degrees F. 
  • Roast sweet potatoes: spread out diced sweet potatoes on a lined baking sheet. Coat with olive oil, salt and pepper. Roast for 30 minutes, stirring halfway through, until sweet potatoes are caramelized and fork tender.
  • Prepare honey mustard dressing: combine Dijon mustard, honey and olive oil in a small bowl or mason jar and whisk or shake to combine. Season with salt and pepper.
  • Serve: In a large bowl, combine wild rice, roasted sweet potatoes, California Dried Figs, pecans, parsley and sage. Pour in dressing and stir to combine. Enjoy! 

Equipment

  • Stainless Steel Pot
  • Baking Sheet
  • Silicone Baking Mats
  • Mixing Bowls

Notes

PREP AHEAD: This is a great make-ahead recipe. Store the dressing separately and dress just before serving or make extra dressing and add when reheating. Alternatively, prepare the rice in advance for a side dish that comes together in a couple minutes. 
LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for up to 4 days. You may need to add more dressing upon reheating for an extra flavor boost or store the dressing separately and add in just before serving. 
NUTRITION NOTES: Wild rice is a complete protein and contains high amounts of antioxidants. Figs are a great source of fiber and minerals such as potassium, magnesium and copper. Make this a complete meal by including a lean protein and a vegetable side. 
SERVING SUGGESTION: Serve with baked tofu, turkey or chicken breast and a vegetable side like Brussels Sprouts Salad or Roasted Cauliflower.

Nutrition

Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 476mg | Fiber: 6g | Sugar: 18g | Vitamin A: 6358IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Thanks to California Figs for funding this post!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

« Zero Waste Thanksgiving
A Beginner’s Guide to Zero Waste »

You may also like...

two jars of pickled red onions

Pickled Red Onions

yellow leaf in leaf pile

Top 10 Fall Foods and how to use them

Strawberries

Top Summer Foods and How to Use Them

chocolate tahini bliss balls on plate

Chocolate Tahini Bliss Balls

About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

Search categories

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

About Libby

Popular Posts

  • woman smiling while cutting orange
    10 Ways to Find Joy in Cooking
  • 2 types of kale overhead
    Superfood Spotlight: What is Kale?
  • kimchi rice bowl with text pointing out different components of a balanced meal
    How to build a balanced meal
  • apple on plate on scale
    Why diets don’t work and what to do instead

Footer

↑ back to top

  • Meet Libby
  • Nutrition Counseling
  • Schedule a call
  • Client portal

  • Email me
  • FAQs
  • Join the community

The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


Legal Policies

Copyright © 2024 The Crooked Carrot

Find A Dietitian Or Nutritionist Near You Badge

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.