Ingredients
3cupschicken broth
1cupwild rice blend
½tspMcCormick® dried parsley
½tspMcCormick® dried oregano
½tspMcCormick® dried thyme
1tbspolive oil
1cupsweet potato,diced small
¼cuponion,chopped
⅓cupcranberries
⅓cuppecans,chopped
Preparation
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 another skillet add the olive oil, sweet potato, and onion and cook until tender. Add the cranberries and chopped pecans and cook for 1 to 2 minutes. Add to the rice mixture and fluff with a fork.
Serve and enjoy.
