Riz sauté aux patates douces, cranberries et noix de pécan



  • 200 g (0,44 lbs) wild rice
  • 300 g (0,66 lbs) sweet potato
  • 45 g (0,10 lbs) dried cranberries
  • 50 g (0,11 lbs) pecan nuts
  • 1/2 yellow onion
  • olive oil
  • salt and pepper
  • hazelnut oil optional

 

Cook wild rice according to package directions, drain and let cool.

Peel the sweet potato and cut it into small dice. Peel and chop the onion.

In a sauté pan, sauté the chopped onion in a little olive oil. Add the sweet potato cubes and cook over low heat, stirring regularly, until tender. Salt and pepper generously.

Add the cranberries and crushed pecans. Mix well then add the rice and fry over high heat for a few moments. I added a drizzle of hazelnut oil at the end of cooking.

 

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