Filipino Spiced Sweet Potato Wild Rice Pilaf

Filipino Spiced Sweet Potato Wild Rice Pilaf

Thanksgiving will be here before you know it and I always love to make creative versions of traditional Thanksgiving Day sides to mix things up. Using Serious Foodie’s Filipino Grill Spice Rub, I came up with this tasty spiced sweet potato and wild rice pilaf dish tossed with fresh pomegranate seeds. It’s spicy, sweet and blends two Thanksgiving favs in a healthy and and delicious way.

Serious Foodie’s Filipino Grill Spice Rub is a creative blend of orange, lemon and lime zest, lemongrass, ginger, garlic, paprika, sichuan and more! Serious Foodie looks to use at least one ingredient in each product that is region-specific – so cool!

Filipino Spiced Sweet Potato Wild Rice Pilaf with Serious Foodie Grill Spice Rub

Here’s my recipe entry for the Serious Foodie Recipe Challenge!

Filipino Spiced Sweet Potato Wild Rice Pilaf

Filipino Spiced Sweet Potato Wild Rice Pilaf Recipe

You Will Need:

Prep time 40 minutes

Serves 6

  • 2 large sweet potatoes
  • Serious Foodie’s Filipino Grill Spice Rub
  • 5-6 cups of cooked wild rice pilaf
  • 3/4 cup of pomegranate seeds
  • 3 tablespoons olive oil
  • salt
  • 1/2 cup cilantro (optional)

How to Prepare

Preheat oven to 400 degrees.

In a rice cooker, add a wild rice pilaf mix – 2  cups of rice mix and 5 cups of water as wild rice absorbs a bit more water than regular rice. Add in 1 tablespoon of olive oil. Set to auto cook.

While the rice is cooking, peel the sweet potatoes and dice into small square bites about 3/4″ long and wide.

Add diced cubes of sweet potato to a bowl and toss thoroughly with 2 tablespoons of good quality olive oil and a heaping tablespoon of Serious Foodie’s Filipino Grill Spice Rub.

Spread cubes out on a baking pan and sprinkle with a pinch of salt. Bake for 28 minutes.

Filipino Spiced Sweet Potato Wild Rice Pilaf recipe

The rice mix should be done by the time the sweet potato is cooked.

To serve, layer rice in a large serving dish with the sweet potato on top. Top with fresh pomegranate seeds and optional diced cilantro.

Mix gently before serving to individual plates. Or, premix before serving to a large group.

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