Wild Winter Rice with Pecans, Cranberries, and Sweet Potato
Wild rice is not actually rice, but a seed from a type of aquatic grass native to North America.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Wild Winter Rice with Pecans, Cranberries, and Sweet Potato
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a saucepan, combine the wild rice with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer for 30-40 minutes, until the rice is tender. Drain any excess water.
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While the rice is cooking, peel and dice the sweet potatoes into small cubes. Place the diced sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, and sprinkle with salt and pepper. Toss to coat evenly.
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Roast the sweet potatoes in the preheated oven for 20-25 minutes, until they are tender and lightly browned.
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In a large mixing bowl, combine the cooked wild rice, roasted sweet potatoes, pecans, dried cranberries, fresh thyme, and the remaining olive oil and maple syrup. Season with salt and black pepper to taste.
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Toss all the ingredients together until well combined.
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Serve the wild winter rice warm as a main course or side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
