Cranberry Pecan Sweet Potato Wild Rice Pilaf

Instructions

1. In a medium-sized saucepan, bring 2 cups chicken broth to a boil and add 1 cup wild rice blend, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Reduce the heat to a simmer and cover with a lid. Cook for 30 minutes or until tender. Alternatively, you may follow the liquid/rice ratios and cooking directions according to your particular brand of wild rice blend for 1 cup of rice.
2. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add 1 cup sweet potato, and saute until tender, about 15 minutes or so. Once the potatoes are nearly cooked through, add 1/4 cup onion, to the pan and cook until translucent.
3. Add 1/3 cup dried cranberries and 1/3 cup pecans, to the sweet potato mixture, then cook for 1-2 minutes.
4. Add the sweet potato mixture to the rice mixture and fluff with a fork.
5. Garnish with fresh parsley, and serve warm!