Ingredients:

  • 1.5 cups wild rice blend
  • 3.5 cups low-sodium vegetable broth
  • 1 tsp sea salt
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 large sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp smoked paprika
  • 1 cup raw pecan halves
  • 0.5 cup dried cranberries
  • 2 medium shallots, finely minced
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, sea salt, and smoked paprika on a large rimmed baking sheet.
  2. Spread sweet potatoes in a single layer and roast for 25–30 minutes until edges are caramelized and tender.
  3. While potatoes roast, combine wild rice, vegetable broth, rosemary, and thyme in a heavy-bottomed 3-quart saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes until grains bloom.
  4. Remove rice from heat and let it rest, covered, for 10 minutes to absorb remaining moisture. Discard herb sprigs.
  5. In a small skillet over medium heat, toast pecan halves for 3–5 minutes until fragrant and slightly darkened, then roughly chop.
  6. In a large serving bowl, gently fold together the cooked wild rice, roasted sweet potatoes, pecans, dried cranberries, minced shallots, and fresh parsley.
  7. Drizzle with apple cider vinegar and toss once more to brighten the flavors before serving.