A delicious warm sweet potato and wild rice pilaf to serve as a side dish or starter. Enjoy with meat or fish as a side and fall in love with wild rice!
Course Salad, Salad/ Side Dish, Side Dish, Starters and Sides
Cuisine American
Keyword salad, side dish, side dishes, sides, vegetarian
1cupdry wild blend ricecooked according to package directions
½cupchopped raw pecans
2tablespoonschopped fresh cilantro
Instructions
Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook for 5 minutes, stirring occasionally. Stir in ½ teaspoon salt and ¼ teaspoon pepper.
Reduce the heat to medium-low and cover with a lid. At this point watch the potatoes closely and stir about every 2 minutes, they will begin to brown. Cook for about 5 more minutes, until the pieces are fork-tender, but not falling apart.
Add the onion and garlic, increase the heat to medium and cook for 2 more minutes until both are softened and translucent.
Stir in the rice and pecans, and cook about 1 minute, until heated through. Season with the remaining salt and pepper. Stir in the cilantro and serve warm.
Notes
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