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Sweet Potato, Mushroom, Pecan Wild Rice

This delicious meal is the perfect vegan fall dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 small sweet potato peeled and cubed
  • 1 box mushrooms quartered
  • 1 bunch of kale chopped
  • 1 1/2 cups of wild rice
  • 3 cups vegetable broth or water
  • 1 small yellow onion finely chopped
  • 1/2 cup rough chopped pecans
  • 1/4 cup dried cranberries
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1/4 tsp garlic powder
  • salt and pepper to taste

Instructions
 

  • In a medium saucepan, cook the wild rice and broth for about 45 minutes or until ready to eat.
  • Meanwhile, in a skillet, add about 1 tbsp of avocado oil and cook the onions for 5 minutes.
  • Add in the sweet potatoes and cook until almost soft, about 15 minutes.
  • Add in the mushrooms, thyme, pecans and season with a little salt, pepper, and garlic powder. cook for another 10 minutes and add more cooking oil if needed.
  • Add in the kale. Then, once the rice is cooked, add it to the skillet and turn off the heat and add in the cranberries.
  • Mix well and adjust the seasoning as needed. Mine needed more salt and pepper.
  • Enjoy!