Sweet potatoes are also anti-inflammatory, and can also improve the regulation of your blood sugar levels. The vegetable root is also antibacterial and anti-fungal. It promotes a healthy digestion, and contains a small amount of vitamin-D, which is good for strong bones, and helps with brain function.
Getting plenty of vitamin-D can stave off heart problems, dementia, some forms of cancer too just name a few health concerns, as one ages.
1 cup brown rice, cooked
2 cups chicken broth
1 medium sweet potato, peeled, diced
1/2 tsp. salt
1/4 tsp. black pepper
5 tbsp. olive oil, divided
1/2 white onion, diced
2 cloves garlic, minced
1/2 cup dried cranberries
1/2 cup pecan pieces
1/2 to 1 tsp. pie spice
Heat oven to 400 degrees.
In a non-stick skillet, heat 3 tablespoons oil over medium-low heat. Add onion and garlic and sauté, stirring, until soft and lightly colored, 10 to 12 minutes.
Pour broth into a medium sauce pot over high heat. Pour in rice and bring to a boil; lower heat to low and cook for 45 minutes or until rice is done and tender.
Spread coated vegetable evenly over foil. Place baking pan into heated oven and roast 20 to 25 minutes or until tender but not mushy. Remove and set aside.
Next add dried cranberries and pecan, stir another 3 minutes. Spoon in cooked rice and mix well. Turn off heat and add sweet potato and incorporate well. Sprinkle with pie spice and gently mix in to combine flavor with other ingredients. Let stand covered, 5 minutes.
Spoon rice mixture into a serving bowl and garnish with Italian parsley (optional).
Plate the Sweet Potato Pilaf with Cranberries and Pecans as a side with your main dish meat. Here we served it with roasted seasoned chicken breast.
Check out another great recipe of ours using sweet potatoes: Baked Beets and Sweet Potato Chips .
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