Directions

1Preheat oven to 425˚F. Lay the sweet potatoes out in a single layer on a roasting tray and drizzle with oil and cook in the oven for 20 -25 minutes, turning halfway through.

2Meanwhile, in a medium pot over medium-high heat, melt the butter. Add the onion and garlic. Cook until onions are soft, about 5 minutes.

3Add the frozen brown rice, chicken stock, salt and pepper. Stir well and cook until stock is absorbed, about 5-10 minutes.

4When rice is done, allow to cool for 10 minutes, stir in cranberries, roasted sweet potato, pecans, parsley, rosemary and thyme. Serve hot or cold.