Fig and Sweet Potato Wild Rice Pilaf- a fall-inspired side dish featuring dried mission figs, roasted sweet potatoes, fresh herbs and wild rice. The perfect Thanksgiving side dish.
Cook rice: Combine rice with water or stock. I like to cook wild rice like pasta – in ample water. Or you can use a 1:3 rice to water/stock ratio. Let the rice simmer 45-60 minutes or until the rice is tender and has “popped” open. Drain excess liquid. Preheat oven to 425 degrees F.
Roast sweet potatoes: spread out diced sweet potatoes on a lined baking sheet. Coat with olive oil, salt and pepper. Roast for 30 minutes, stirring halfway through, until sweet potatoes are caramelized and fork tender.
Prepare honey mustard dressing: combine Dijon mustard, honey and olive oil in a small bowl or mason jar and whisk or shake to combine. Season with salt and pepper.
Serve: In a large bowl, combine wild rice, roasted sweet potatoes, California Dried Figs, pecans, parsley and sage. Pour in dressing and stir to combine. Enjoy!
Notes
PREP AHEAD: This is a great make-ahead recipe. Store the dressing separately and dress just before serving or make extra dressing and add when reheating. Alternatively, prepare the rice in advance for a side dish that comes together in a couple minutes. LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for up to 4 days. You may need to add more dressing upon reheating for an extra flavor boost or store the dressing separately and add in just before serving. NUTRITION NOTES: Wild rice is a complete protein and contains high amounts of antioxidants. Figs are a great source of fiber and minerals such as potassium, magnesium and copper. Make this a complete meal by including a lean protein and a vegetable side. SERVING SUGGESTION: Serve with baked tofu, turkey or chicken breast and a vegetable side like Brussels Sprouts Salad or Roasted Cauliflower.