Autumn Rice Pilaf

By flour_arrangements

A colorful and seasonal dish that can easily be adapted to include your favorite fall veggies.

Ingredients

• 3/4 cup sliced leeks (1 tbsp butter)
• 1 1/4 cup cubed (into 1/2 in. cubes) sweet potato
• 1 med. sized pink lady apple
• 1/3 cup apple juice
• 1/4 cup water
• pinch of salt
• 1 cup wild rice
• 2 cups chicken broth
• 1 cup water
• 1/2 tsp salt
• 1 tbsp butter
• 3/4 cup roasted red peppers
• 1 1/2 tsp herbs de prov.
• 1 tablespoon honey
• 1/2 tsp savory
• 1/4 tsp rosemary

Details

Servings 6

Preparation

Step 1

Cook the wild rice in the water, chicken broth with 1/2 tsp salt and 1 tablespoon of butter. When it's half way done (most of the water is gone), add the herbs de provence.

Cook the sweet potato cubes in the apple juice and 1/4 cup of water covered with a lid. When the sweet potatoes have softened (but are not mushy), you can then add the apples. Add another 1/4 cup water and the honey, savory and rosemary then cook on med. low until the liquid evaporates. Set aside.

In a large sauce pan, Sautee the leeks with the butter and a pinch of salt, combine with the roasted peppers then set aside.

When the rice is cooked, fold in the apples and sweet potatoes, then add them to the sauce pan with the leeks and peppers. Toss until all the fruits/veggies are evenly distributed.

Let the rice rest for 15 minutes before serving.