How To Make Cranberry Pecan Sweet Potato Wild Rice Pilaf
Wild rice blend, chicken broth, and sweet potatoes are combined in this flavorful cranberry and pecan rice pilaf for a tasty side dish.
Preparation: 5 minutes
Cooking: 47 minutes
Total: 52 minutes
Serves:
Ingredients
- 3cupschicken broth
- 1cupwild rice blend
- ½tspMcCormick® dried parsley
- ½tspMcCormick® dried oregano
- ½tspMcCormick® dried thyme
- 1tbspolive oil
- 1cupsweet potato,diced small
- ¼cuponion,chopped
- ⅓cupcranberries
- ⅓cuppecans,chopped
Instructions
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In a medium sized sauce pan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid.
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Cook for 45 minutes or until tender.
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In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add the cranberries and chopped pecans and cook for 1 to 2 minutes. Add to the rice mixture and fluff with a fork.
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Serve and enjoy.
Nutrition
- Calories: 332.11kcal
- Fat: 11.96g
- Saturated Fat: 1.63g
- Monounsaturated Fat: 6.94g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 46.40g
- Fiber: 4.98g
- Sugar: 6.37g
- Protein: 11.89g
- Cholesterol: 5.40mg
- Sodium: 279.52mg
- Calcium: 37.69mg
- Potassium: 532.37mg
- Iron: 1.85mg
- Vitamin A: 238.87µg
- Vitamin C: 3.35mg
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