Roasted Sweet Potato Cranberry Wild Rice - 5 WW Points
Delicious sweet potato cranberry wild rice recipe perfect for the holidays or any occasion
Servings 4
Ingredients
- 2 tbsp avocado oil, divided
- 2 cups cubed sweet potatoes
- 1/4 cup finely chopped onion
- 2.5-3 cups chicken broth may substitute with vegetable broth
- 1 cup wild rice blend
- 1/2 tsp garlic powder
- 1/2 tsp ground thyme
- 1/2 tsp dried parsley
- 1/3 cup dried cranberries
- 1/3 cup pecans, chopped
- salt and pepper to taste
- optional garnish - fresh thyme
Instructions
- Preheat oven to 375 degrees F. Place cubed sweet potatoes on a baking sheet. Drizzle with 1 tbsp avocado oil, toss and sprinkle with salt and pepper.
- Place sweet potatoes in preheated oven to roast for 25 minutes, tossing potatoes halfway through cooking process.
- While potatoes bake, begin the rice mixture. Start by adding 1 tbsp of oil to a large skillet on medium heat. When oil begins to shimmer, add onion and cook until translucent - about 3 minutes.
- Por 2.5 cups of chicken broth into the skillet and bring to a boil.
- Stir in rice, garlic powder, ground thyme, dried parsley and salt and pepper.
- Turn heat to medium-low, cover and simmer for 25 minutes or until rice is fully cooked and liquid is absorbed. Add a 1/2 cup additional broth if rice begins to dry out before fully cooking.
- Add dried cranberries, chopped pecans and roasted sweet potatoes to the rice. Stir to combine.
- Garnish with fresh thyme and serve warm.
Notes
To make this recipe vegetarian, simply swap out the chicken broth for vegetable broth.
The pecans give this recipe a nice crunch. Other nuts like chopped almonds or walnuts may be used if you prefer.
Raisins, dried cherries or quartered dried apricots may be used in place of dried cranberries. The dried fruit gives this dish a nice balance with the sweetness it brings.
Be sure to taste and add salt. This dish really needs that added salt to bring out all the flavors.