Cranberry Pecan Sweet Potato Rice Pilaf
”The fall is coming, and I am excited for all things pumpkin and sweet potato! I’m not going to lie this recipe is not for everyone. But if you enjoy rice or quinoa I really think you will enjoy this twist. It makes a perfect side dish for the fall season.”
– Bobbie Jo
| Ingredients | Directions |
| 1 c rice (your choice: wild rice mix, brown rice, white rice, or even quinoa)** 1/2 t dried parsley 1/2 t dried oregano 1/2 dried thyme 1 T olive oil 1 c SWP sweet potato, diced small 1/4 c onion, chopped 1/3 c dried cranberries 1/3 c SWP Pecan Pieces Fresh parsley, optional for garnish | 1. Cook rice or quinoa of your choice according to package instructions. Add in the herbs for some extra flavor while cooking unless your rice already has that included. 2. In a large skillet over medium heat, add the olive oil and sweet potatoes. Sauté until tender, about 10-15 minutes. Once the potatoes are nearly cooked through, add the onion to the pan and cook until translucent. 3. Add the dried cranberries and chopped pecans to the sweet potato mixture then cook for one more minute. 4. Add the sweet potato mixture to the rice mixture and fluff together. Garnish with parsley, if desired, and serve warm |
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