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

Ingredients List

• 1 cup Marsh Hen Mill Charleston Gold Brown Rice
• 2 cups water or vegetable broth
• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup maple syrup
• 1/4 cup toasted pecans, chopped
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• Fresh parsley for garnish (optional)

Directions

1. Cook the Rice:
   • In a medium pot, bring 2 cups of water (or vegetable broth) to a boil. Add the Charleston Gold Brown Rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2. Roast the Sweet Potatoes:
   • Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them in an even layer on a baking sheet.
   • Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through.
3. Make the Maple Pecan Sauce:
   • In a small saucepan over medium heat, combine maple syrup, apple cider vinegar, cinnamon, and a pinch of salt. Stir frequently and bring to a simmer.
   • Cook for 2-3 minutes until the sauce thickens slightly.
   • Stir in the toasted pecans and remove from heat.
4. Assemble: In a large serving bowl, combine the cooked Charleston Gold Brown Rice and roasted sweet potatoes. Drizzle the maple-pecan sauce over the top and toss gently to combine.
5. Garnish (Optional): Sprinkle with fresh parsley for a pop of color and added freshness.
6. Serve & Enjoy! This dish is perfect as a main for a cozy meal or as a side to accompany grilled meats.