Wild Rice Pilaf

This WILD RICE PILAF has a generous mix of some of the best fall ingredients, and will be a holiday hit no doubt! The broth helps bring flavor to this dish quickly, so you won't be in the kitchen all day making this one. If you're looking for a fresh spin on holiday side dishes this year, make sure to add this one to the list!

INGREDIENTS

1 cup wild rice, uncooked

2 1/4 cups chicken or vegetable broth

1 tsp extra virgin olive oil 

4 bacon strips, uncooked

2 cups sweet potatoes, peeled and chopped

2 cups fresh asparagus, trimmed and cut into 1-inch pieces

1/2 cup red onion, diced

2 cups fresh kale, chopped

1 Tbsp fresh garlic, minced

1/2 tsp salt

1/2 tsp fresh black pepper

1/2 cup pecans, chopped

1/4 cup fresh lemon juice

Fresh parsley, for garnish

HOW TO MAKE

-Rinse wild rice thoroughly.

-In a large saucepan combine rice and broth, and bring to a boil.

-Cook according to package instructions.

-While rice is cooking, cook bacon in a large skillet over medium heat until crispy. Once done, set aside on a paper towel lined plate.

-In the same skillet over medium-high heat add sweet potatoes, asparagus, and onion. -Cook until fork tender, about 8-10 mins.

-While vegetables are cooking, break bacon up into bite-sized pieces.

-Once vegetables are done, stir in kale, garlic, salt, pepper, bacon, pecans, rice, and lemon juice.

-Garnish with parsley and serve.