Sweet Potato And Wild Rice Pilaf

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a pot, put wild rice and water. Bring to a boil. Lower heat to low and simmer covered for 45-50 minutes. Remove from heat and let stand covered for another 10 minute until all the water is absorbed.

3. 3

   Toss sweet potatoes with 1 tbsp olive oil and season with sea salt, to taste. Put sweet potato on a baking sheet in a single layer and roast for 20 minutes, flipping them halfway through for even browning.

4. 4

   Make dressing by whisking together lime juice, shallot, brown rice vinegar and sea salt. Slowly add the extra virgin olive oil whisking continuously. Mix in cilantro.

5. 5

   Toss wild rice, sweet potatoes and toasted pumpkin seeds with the dressing. Taste and adjust seasoning, as needed. Enjoy!

6. 6

   * When I have leftover brown rice, I include it in this meal. If you have any in the fridge, feel free to toss it in!

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