WILD RICE PILAF

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

Prep Time 10

Cook Time 30

Servings

Calories 276kcal

Author Luci Petlack

Equipment

rice cooker/pot

Ingredients

3 tablespoons butter
3 ½ cups diced sweet potato about 2 medium potatoes
1 small yellow onion diced
2 cloves garlic minced
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 cup dry wild blend rice cooked according to package directions
½ cup chopped raw pecans
2 tablespoons chopped 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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