Step 1

In a medium-sized saucepan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 30 minutes or until tender. Alternatively, you may follow the liquid/rice ratios and cooking directions according to your particular brand of wild rice blend for 1 cup of rice.

Step 2

In a large skillet over medium-high heat, add the olive oil. Add the sweet potato and saute until tender, about 15 minutes or so. Once the potatoes are nearly cooked through, add the onion to the pan and cook until translucent.

Step 3

Add the dried cranberries and chopped pecans to the sweet potato mixture then cook for 1-2 minutes.

Step 4

Add the sweet potato mixture to the rice mixture and fluff with a fork.

Step 5

Garnish with fresh parsely and serve warm!