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3 cups low sodium chicken broth
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1/4 cup wild rice blend
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1/2 teaspoon dried parsley
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1 tablespoon olive oil
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1 cup sweet potato diced small
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1/4 cup chopped onion
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1/3 cup cranberries
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1/3 cup pecans chopped
Directions:
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In a medium-sized saucepan 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.
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In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork.
Serves 4
