Ingredients:

  • 2 large Sweet Potatoes (680g), peeled and diced into 1/2-inch cubes
  • 2 tbsp (30ml) Extra-virgin olive oil
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1.5 cups (240g) Uncooked 100% Wild Rice
  • 4 cups (950ml) Vegetable or chicken stock
  • 2 tbsp (30g) Unsalted butter
  • 1 medium Yellow onion (150g), finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp (4g) Fresh thyme, minced
  • 1 tsp (1g) Fresh rosemary, finely chopped
  • 1/2 cup (60g) Dried cranberries
  • 1/2 cup (65g) Raw pecans, roughly chopped and toasted
  • 1/4 cup (10g) Fresh Italian parsley, chopped
  • 1 tsp (5ml) Apple cider vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a large rimmed baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. Rinse wild rice thoroughly in a fine-mesh strainer. In a heavy-bottomed saucepan, bring the stock to a boil. Add the rice, reduce heat to low, cover tightly, and simmer for 45-50 minutes until the grains 'bloom' and reveal their tender interior.
  3. While rice is simmering, melt butter in a skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic, thyme, and rosemary, cooking for 1 minute more until fragrant.
  4. Once the rice is cooked, drain any excess liquid if necessary. In a large mixing bowl, combine the cooked wild rice, roasted sweet potatoes, and the sautéed aromatic mixture.
  5. Fold in the dried cranberries, toasted pecans, and fresh parsley. Drizzle with apple cider vinegar and toss gently to combine. Serve warm.