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!
Here’s my recipe entry for the Serious Foodie Recipe Challenge!
Filipino Spiced Sweet Potato Wild Rice Pilaf
You Will Need:
Prep time 40 minutes
- 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
- 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.
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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