Wild Rice Pilaf with Roasted Sweet Potato, Cranberries and Crunchy Pecans

Serves: 4 (easily scalable)

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

2 small sweet potatoes, peeled and diced

2 shallots, peeled and quartered

2 tbsp olive oil

2 garlic cloves, minced

Salt & pepper, to taste

1 cup uncooked wild rice (alternatively swap for Freekah)

3 cups vegetable stock

2 cups shredded kale

1 tbsp olive oil

Juice of ½ lemon

? cup dried cranberries

? cup toasted pecans, roughly chopped

2 tbsp chopped fresh parsley

1 tsp fresh thyme leaves

Drizzle of olive oil, to finish

Method

1.      Rinse rice under cold water. In a medium pot, combine rice and stock/water with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 40-45 minutes, or until the rice is tender and water is absorbed. Drain any excess liquid and fluff with a fork.

2.      Preheat oven to 200°C (fan-forced). Toss diced sweet potatoes and quartered shallots with olive oil, minced garlic, salt, and pepper. Spread on a baking tray and roast for 30-35 minutes, turning halfway, until golden and tender.

3.      In a large mixing bowl, toss shredded kale with 1 tbsp olive oil and lemon juice. Massage with your hands for 1-2 minutes until the kale softens and darkens in colour.

4.      In the same bowl with kale, add the cooked wild rice, roasted sweet potatoes, shallots, dried cranberries, pecans, parsley, and thyme. Drizzle with olive oil, season with salt and pepper, and toss gently to combine.

5.      Serve warm or at room temperature. Garnish with extra herbs or lemon zest if desired.