Ingredients
Equipment
Baking Sheet
rice cooker
Frying Pan
Cooking Instructions
- Preheat oven to 400°F.
- Place sweet potato halves cut-side up on a baking sheet and brush with 1 tablespoon olive oil.
- Bake for 40 to 45 minutes until tender.
- While potatoes bake, combine wild rice and water in a pot and bring to a boil.
- Reduce heat, cover, and simmer for 35 to 40 minutes until rice is tender.
- In a pan, heat remaining olive oil and sauté carrot and onion until softened.
- Stir cooked wild rice into the sautéed vegetables and season with salt and black pepper.
- Remove sweet potatoes from oven and scoop out a small portion of the center flesh.
- Fill each sweet potato half with the wild rice mixture.
- Sprinkle parsley over the top before serving.
Nutrition
Notes
Do not over-scoop sweet potatoes to maintain structure.
Fluff wild rice before mixing with vegetables.
Serve warm for best texture.