Sweet Potato Rice Pilaf
If you enjoy a earthy, healthy and delicious pilaf, you'll love this recipe made with RFF Nature's Blend. Putting the aromatic herbs in while cooking RFF Nature's Blend adds an appreciated depth of flavor. Not to mention the highly nutritious and comforting Sweet Potato and Cranberries coupled with the slight crunch of the Pecan. This is a win win recipe!
Made with Ralston Family Farms Nature's Blend 6 Pack
Ingredients
1 can (14 ounces) chicken broth
1 bay leaf
½ tsp dried parsley
¼ tsp dried thyme
⅛ tsp black pepper
1 cup Ralston Family Farms Nature’s Blend
⅓ cup chopped pecans
2 tbsp olive oil
1 sweet potato, peeled and diced small
½ red onion, chopped
2 slices bacon, chopped small
2 cloves minced garlic
⅓ cup dried cranberries, packed
Directions
In a medium saucepan bring broth to a boil over high heat. Add bay leaf, parsley, thyme, and rice. Reduce the heat to a simmer and cover with a tight-fitting* lid (don't lift it as it cooks). Cook 45 minutes. Remove from heat without lifting the lid and let it sit for 10 minutes. Heat a frying pan over medium heat and add the pecans, cook 5 minutes stirring often. Remove and set aside. Add 2 tablespoons of olive oil to the frying pan over medium heat and add sweet potatoes, onions, bacon and garlic plus a couple dashes each of salt and pepper. Stir often and turn the heat down slightly if needed. Cook about 10 minutes until the sweet potato is fork tender. Stir in cranberries and cook 1 - 2 minutes. Stir in the pecans. Fluff up the rice with a fork and remove/discard bay leaf. Add it to the sweet potato mixture along with the pecans and combine everything together with a fork to keep it light and fluffy. Season to taste with salt and pepper.
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1 Comments
Doug - 11-13-2020
Pretty tasty. Not sure about some of the directions though. I think maybe the bacon should have been fried before adding it to the recipe. Be careful cooking pecans, they burn easily.