Cranberry, Walnut & Sweet Potato Wild Rice Pilaf

• Gluten free

• Meat

  • 2 slices Bacon, small

• Produce

  • 1 Bay leaf
  • 1/3 packed cup Cranberries, dried
  • 2 cloves Garlic
  • 1/2 tsp Parsley, dried
  • 1/3 cup Red onion
  • 1 cup Sweet potato
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1 can Chicken or vegetable broth, low sodium

• Pasta & Grains

  • 1 cup Wild rice/brown rice blend

• Baking & Spices

  • 1/8 tsp Black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Walnuts

Found on cinnamonspiceandeverythingnice.com

Description

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, like Lundberg
• 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

Directions

• 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 (dont 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.