Autumn Wild Rice Pilaf!
By: Kecia’s Flavor Breakthrough!
In need of another hearty side dish tonight and looking through my pantry and saw some sweet potatoes and my favorite wild rice blend. I thought this would create the perfect Autumn side dish to go with the balsamic pork tenderloin and grilled egg plant I was serving tonight. And actually it ended up being an entrée for my step daughter…
Prep: 15 Cook: 60
- 2 Tbsp. Olive Oil
- 1 Onion, diced
- 2 Stalks of Celery Chopped
- 1 Carrot Chopped
- 1/4 cup pine nuts
- 2 Small Sweet Potatoes, Cut Into Small Cubes
- 2 Cups Julienned Kale
- 1 Clove Garlic, Minced
- 1 Cup Wild Rice Blend
- 3Cups Vegetable Broth
- 1 Tsp. Herbs D’Provence
- Salt And Pepper to Taste
Heat olive oil over medium high heat, add onion, celery and carrot. Cook until slightly translucent.
Add garlic and continue to cook an additional minute.
Stir in pine nuts, kale and sweet potatoes and cook until kale starts to soften.
Stir in the wild rice blend and stir to coat.
Stir in the balance of the ingredients, bring to a boil, cover, reduce heat and simmer for about 45 minutes or until liquid is absorbed and sweet potatoes and kale are tender. Add more liquid if needed. Remove from heat and let stand 5 minutes, Give it a stir and taste the seasoning, adjust if necessary.
This is a nutty wonderful rice, the sweet potatoes really give it a nice slightly sweet flavor and the rosemary adds a wonderful earthiness.