Wild rice with sweet potatoes, cranberries and blue cheese

Stephania Mitsides

Blogger

Preparation Time:

10 min

Cooking Time:

15 min

Portion(s):

4 servings

Category:Rice & Pulses | Vegetarian

Made with

Large Chickpeas

Chicken Bouillon

Ingredients

2 cups broth (1 cube Mitsides Vegetable Bouillon dissolved in 2 cups boiling water)
1 cup Mitsides Wild Rice
½ cup Mitsides Whole Chickpeas, cooked
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon olive oil
1 cup sweet potato, cut is small cubes
2 shallots, chopped
1/3 cup dried cranberries
1/3 cup pecans, halved
1 garlic clove, chopped
Blue cheese, crumbled

Method

In a medium sized saucepan bring the broth to a boil and add the wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 15 minutes until water is absorbed.

In a skillet add the olive oil, sweet potato, shallots, garlic, chickpeas, salt, and pepper and cook until tender. Add the cranberries and chopped pecans and cook for 1-2 minutes. Add the rice mixture and fluff with a fork. Crumble blue cheese on top and serve.