Sweet Potato and Wild Rice Pilaf
If you are looking for an incredible fall side dish, look no further than this flavor packed pilaf. From the sweet potato to the dried cranberries this dish is delicious with every bite. A tip on cutting up your onions, place them in the freezer for about 10 minutes before dicing as this will help limit their negative tear causing effect.
I prefer using a wild rice blend that is a mixture of red, black and brown rice as the colors pop beautifully and the texture of the dish is more varied. Be sure to check the preparation method on your specific rice package as the required amount of broth needed to cook may vary. Overall, this is a simple to prepare side dish that tastes absolutely wonderful and is sure to be a hit!
Makes 4 servings
Preparation Time: 5 minutes
Cook Time: 50 minutes
*2 1/2 cups of chicken broth (Depending on your wild rice blend this amount may vary, check the packaging to see)
*1 cup wild rice blend
*1/2 teaspoon dried thyme
*1 teaspoon dried Italian spice blend
*1 tablespoon olive oil
*1/3 cup onion, diced
*1 cup sweet potato, small diced
*1/3 cup dried cranberries, lightly chopped
*1/3 cup pecans, chopped
*Pour chicken broth into a medium sized pot and bring to a boil.
*Add wild rice, thyme, and Italian spice blend to pot. Reduce the heat to a simmer and cover with a lid, cooking for about 50 minutes or per your rice package instructions.
*While the rice is cooking, dice up your onion and sweet potato.
*Add the olive oil to a skillet on medium heat. Toss in your sweet potatoes and onions and cook until tender. About 25 minutes, stirring occasionally.
*Cut up your pecans and cranberries.
*Add the pecans and cranberries to the potatoes. Cook for a few minutes until the pecans are fragrant.
*Combine the rice and potato mixture, stir to combine, and enjoy!
Recipe Creator - Alina Gersib