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.
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.
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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.
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!
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.
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!
Fig and Sweet Potato Wild Rice Pilaf
Ingredients
- 1 cup wild rice
- 2 sweet potatoes diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- black pepper freshly ground
- 1 cup California Dried Figs halved
- 1/2 cup pecans roughly chopped
- 1/4 cup parsley chopped
- 1/4 cup sage chopped
Honey Mustard Dressing
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 3 tablespoons olive oil
- salt to taste
- pepper to taste
Instructions
- 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!
Notes
Nutrition
Thanks to California Figs for funding this post!
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