CRANBERRY WALNUT & SWEET POTATO WILD RICE PILAF
This gorgeous wild rice pilaf is completely deserving of a place on your Thanksgiving table!
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Servings: 0
Ingredients
- 1 can 14 ounces low-sodium chicken or vegetable broth
- 1 bay leaf
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ⅛ teaspoon black pepper
- 1 cup wild rice/brown rice blend
- ⅓ cup chopped walnuts
- 2 tablespoons olive oil
- 1 cup sweet potato peeled and diced small
- ⅓ cup chopped red onion
- 2 slices bacon chopped small
- 2 cloves minced garlic
- packed ⅓ cup dried cranberries
Instructions
- In a medium saucepan bring the broth to a boil over high heat.
- Add the bay leaf, parsley, thyme and rice.
- Reduce the heat to a simmer and cover with a tight-fitting* lid (don't lift it as it cooks).
- Cook 45 minutes. Remove from heat without lifting the lid and let it sit.
- Heat a frying pan over medium heat and add the walnuts, cook 5 minutes stirring often. Remove and set aside.
- Add 2 tablespoons olive oil to the frying pan over medium heat and add the sweet potatoes, onions, bacon and garlic plus a couple dashes each of salt and pepper.
- Stir often and turn the heat down slightly if needed. Cook about 10 minutes until the sweet potato is fork tender.
- Stir in the cranberries and cook 1 - 2 minutes. Stir in the walnuts.
- Fluff up the rice with a fork and remove/discard the bay leaf. Add it to the sweet potato mixture along with the walnuts and combine everything together with a fork to keep it light and fluffy.
- Season to taste with salt and pepper.
- *A see-through lid works well here so you can make sure it's simmering slowly without lifting the lid.
Nutrition
Serving: 1grams