November 19, 2018
2 pouch of Grain Trust Organic Brown Rice
1/4 cup butter
1/2 onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 tsp salt
1 tsp pepper
1 medium sweet potato, chopped into 1 inch cubes
1/2 cup dried cranberries
1/2 cup chopped pecans
1 cup chopped parsley
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
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.
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