Cranberry Pecan Sweet Potato Wild Rice Pilaf

In a medium saucepan, heat the vegetable broth over medium heat until it comes to a simmer.

Add the brown rice to the simmering broth, cover, and reduce heat to low. Cook for about 45 minutes or until the rice is tender and the liquid is absorbed.

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and diced sweet potato to the skillet. Sauté for another 5-7 minutes until the sweet potato starts to soften.

Stir in the dried cranberries, chopped pecans, ground cinnamon, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.

Once the rice is cooked, fluff it with a fork and add it to the skillet with the sweet potato mixture. Stir to combine all ingredients well.

Cook for another 2-3 minutes to heat through and allow flavors to meld.

Remove from heat and stir in the chopped parsley before serving.

Spice Level: