I started making this in September when the cooler air started blowing in off of Lake Michigan. Now with the cooler northern air making its way south to Florida, I have begun shifting our dinner menus to autumn flavors again. The nutty flavor of the wild rice is complimented by the soft, sweet flavors of the sweet potato and the tang of the dried cranberries. The crunch of the walnuts add an extra punch of flavor and texture. An extra advantage is that it can be made in advance and warmed up. Serve it with grilled pork tenderloin or chicken.
- 1 cup Wild Rice
- 1 Sweet Potato
- 1/4 cup Dried Cranberries
- 1/4 cup Walnuts, chopped
- 3 tbsp + Olive Oil
- 1 tbsp + Balsamic Vinegar
- Salt & Pepper, to taste
Cook the wild rice as instructed on the container.
Cut up the sweet potato into bite-size pieces and then sauté in olive oil over medium heat. Let them brown a bit, but not burn. Cook until they become tender.
Mix all the items together in a bowl, mixing well. Adjust oil, balsamic, salt & pepper to taste. Serve warm.