Whole Grain Goodness: Cranberry Pecan Sweet Potato Wild Rice Pilaf

“Consider this your official permission slip to eat more carbs.”

Eating carbs always gets a bad reputation because so many people are consuming the wrong ones: pretty much stay away from refined carbohydrates like the ones in white bread, candy, cookies, sugary cereals, just to name a few. However, a low intake of whole grains is actually the leading dietary risk factor for death and disease in the U.S., according to a 2019 study published in the Lancet.

So incorporating therapeutic and healthy options like this Cranberry Pecan Sweet Potato Wild Rice Pilaf dish to your meal prep can be super beneficial for the whole family.

Cranberry Pecan Sweet Potato Wild Rice Pilaf

Ingredients

- 3 cups vegetable broth

-1 cup Lundberg Farms wild rice blend

-1/2 teaspoon dried parsley

-1/2 teaspoon dried oregano

- 1/2 teaspoon dried thyme

-1 tablespoon olive oil

- 1 cup sweet potato diced small

-1/4 cup chopped onion

-1/3 cup cranberries

-1/3 cup pecans chopped

- plant- based sausage(2)

Instructions

1) In a cast iron pan, add olive oil to cook and seer plant-based sausage.

2) In a medium sized sauce pan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender. In the same cast iron pan, add the olive oil, sweet potato, and onion and cook until tender.

3) Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork.