Sweet Potato Rice Salad (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil, divided.
02 - 2 cups sweet potatoes, cubed.
03 - 1/4 cup onion, finely chopped.
04 - 2.5-3 cups chicken broth.
05 - 1 cup rice.
06 - 1/2 teaspoon garlic powder.
07 - 1/2 teaspoon ground thyme.
08 - 1/2 teaspoon dried parsley.
09 - 1/3 cup dried cranberries.
10 - 1/3 cup pecans, chopped.
11 - Salt and pepper to taste.
12 - Fresh thyme for garnish (optional).

# Instructions:

01 - Preheat oven to 375°F.
02 - Toss sweet potatoes with 1 tablespoon oil, salt and pepper.
03 - Roast potatoes 25 minutes, tossing halfway.
04 - Cook onion in 1 tablespoon oil until translucent.
05 - Add broth to skillet, bring to boil.
06 - Add rice, seasonings, salt and pepper.
07 - Cover and simmer 25 minutes until rice is done.
08 - Add more broth if needed while cooking.
09 - Mix in cranberries, pecans and roasted potatoes.
10 - Garnish with fresh thyme if desired.
11 - Serve warm.

# Notes:

01 - Can be made vegetarian using vegetable broth.
02 - Different nuts and dried fruits can be substituted.
03 - Taste and adjust salt as needed since broths vary in saltiness.

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