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Sweet Potato and Wild Rice Dressing

Yield: 8 servings | Prep Time: 1 Hour | Source: eatingwell.com

Ingredients

 

  • 2½ cups water
  • ½ cup regular pearled barley
  • ½ cup uncooked wild rice, rinsed and drained
  • 2 LB sweet potatoes, peeled and cut into ¾” pieces
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ¼ cup snipped fresh parsley
  • ¼ cup chopped green onions
  • ¼ cup snipped fresh rosemary
  • ⅓ cup pomegranate arils

 

Instructions

  1. In a medium saucepan combine the water and barley. Bring to a boil. Stir in wild rice; reduce heat. Simmer, covered, 40 minutes or until tender. Drain off any excess water.
  2. Meanwhile, place a 15×10-inch baking pan in oven. Preheat oven to 450°F.
  3. In a large bowl combine sweet potatoes, 2 tablespoons olive oil, garlic, ½ tablespoon salt and ½ teaspoon pepper. Carefully spread potatoes in heated pan. Roast 25 minutes or until tender and brown, stirring once after 10 minutes.
  4. In a serving dish combine wild rice mixture, sweet potatoes, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper. Add parsley, green onions and rosemary; toss to combine. Sprinkle with pomegranate arils.