I was looking for something to make for lunch yesterday and I’ve been doing pretty good at steering away from breads. But for some reason I have a harder time at lunch. Maybe because I was brought up with the traditional sandwich and chips or soup for lunch each day.
So as I was deciding what to make, a sweet potato jumped out at me. I love everything about sweet potatoes, but I didn’t want to just bake it, I knew I wanted to roast it and deepen the flavor with shallots and brown sugar until the potatoes get all caramelized.
It’s a very simple recipe. It’s not really a recipe at all to be honest. I just added what I had on hand which was ½ a sweet potato, a shallot, a few Bella mushrooms, garlic and wild rice.
As the rice was cooking, I simply sautéed the veggies in some olive oil and butter until the sweet potato was just fork tender, about 6-8 minutes. Then when the veggies were done, I added the rice and spinach into the pan and combined them all together.
Season with a little salt and pepper and you have lunch, dinner or a side dish in under 20 minutes.
This is super healthy, delicious and quick! Don’t forget to add the spinach and pine nuts, they TOTALLY make this dish!
Wild Rice with Caramelized Sweet Potatoes, Shallots and Mushrooms
- Total Time: 20 minutes
Ingredients
- ½ cup wild rice
- ½ cup vegetable broth
- ÂĽ cup water
- ½ organic sweet potato, cut in small cubes
- 1 organic shallot, diced
- 2 cloves organic garlic, minced
- 3–4 organic mushrooms of choice
- 1 Tablespoon olive oil
- 1 Tablespoon organic salted butter
- handful of organic baby spinach, stems removed
- 2 Tablespoons pine nuts
Instructions
- Begin by cooking the rice in the broth and water in a small saucepan. Bring it to a boil, then immediately reduce the heat to a simmer and simmer for 15 minutes. Once the 15 minutes is up, lift the lid and add the spinach to wilt. Cover for 5-10 minutes and fluff with a fork.
- Meanwhile, as the rice is cooking, add the oil and butter to an already hot pan (cast iron preferred). Add the sweet potato, shallots and mushrooms. Season with salt and pepper and cook for 3-4 minutes stirring very little so the veggies can caramelize.
- Add the garlic and continue cooking another 3-4 min or until the sweet potato can be pierced with a fork.
- Add the rice to the veggies and season again if necessary. Top with the pine nuts.
- Plate and enjoy!
Notes
All nutritional information is approximate
Calories 106, Fat 6.5 gr, Cholesterol 0, Sodium 81 mg, Carb 10gr, Fiber 2 gr, Sugar 1 gr, Protein 3 gr
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Recipe Source:Â HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂
Delicious! I like the recipe showing the nutrition facts. However it doesn’t give the serving size.
What is the suggested serving size?
I made this recipe exactly as written and it’s delicious one of my husband and my favorite. The next day We put the leftover filling inside of a Low carb wrap. I also add beans for extra protein. I was wondering if I could substitute quinoa instead of rice?
What a great use of leftovers ! And yes you can substitute quinoa.
Nice fall dish.
I changed the sweet potato to butternut squash; added toasted pecans and rosemary for extra flavor.
Then served with cranberry sauce and a slice of eight grain bread.
Delicious recipe! I just needed to follow the cooking instructions for the wild rice per the bag, not this recipe. Wild rice takes so much longer to cook and needs so much more liquid.
Kid you make this recipe, there is a mistake for the length of time to cook the rice, should be 45-60 minutes.