Charleston Gold Brown Rice with Roasted Sweet Potatoes & Maple Pecan Sauce

Cook the rice: bring 2 cups water (or broth) to a boil, add the rice, reduce to low, cover, and simmer 40–45 minutes until tender and the water is absorbed. Fluff and set aside.

Roast the sweet potatoes: preheat the oven to 400°F. Toss the diced sweet potatoes with olive oil, salt, and pepper, spread on a baking sheet, and roast 20–25 minutes, stirring halfway, until tender and lightly browned.

Make the maple-pecan sauce: in a small saucepan over medium heat, combine the maple syrup, apple cider vinegar, cinnamon, and a pinch of salt. Simmer 2–3 minutes until slightly thickened, then stir in the toasted pecans.

Assemble: combine the cooked rice and roasted sweet potatoes in a serving bowl, drizzle the maple-pecan sauce over the top, and toss gently.

Garnish with fresh parsley if desired and serve.