Holiday Rice Pilaf

 Ingredients:

2 cups wild rice blend

vegetable or chicken broth to make rice, according to package directions

1/4 cup butter

1 large sweet onion, chopped

1/2 tsp salt

1 cup chopped carrot (or thinly sliced baby carrots)

2 cups shaved brussel sprouts

4 garlic cloves, minced

1 tsp dry Italian seasoning

1/4 tsp pepper

1 Tbsp fresh thyme leaves

1-2 sweet potato

1 cup dried cranberries or cherries (chop cherries roughly)

1 cup pecans, chopped

1/3 cup parsley, chopped

Cook rice, using broth instead of water. When cook time is up, do not lift lid but keep covered for 10 minutes with heat off. If rice isn't done enough, mix in a little broth and cook a little longer. When done, place in dutch oven.

peel and chop sweet potato into small chunks. drizzle with olive oil, sprinkle with salt and pepper and roast  about 20 minutes at 425 till tender and browned at the edges.  Add to dutch oven

Add butter to skillet. Cook onion and carrots with salt about 5 minutes, stirring occasionally. Add Brussel sprouts, Italian seasoning, and black pepper, stir and cook 2 more minutes.  Add to dutch oven. 

Add toasted pecans, parsley, thyme and cranberries or cherries to pot. Combine everything. If making a few hours ahead, add a little more broth when reheating so it isn't dry.