We had wild rice last night for dinner. It is great as a leftover as it keeps it's moisture and is super easy to reheat and add to many dishes. So I knew that was going in. As I have mentioned I have big ol' boxes of white sweet potatoes and regular sweet potatoes in our dry storage. Those are great to add tons of nutrients while my kid is happy too.
It doesn't have a name, feel free to leave a suggestion in the comment section, maybe I will update this post with your name, but here it is "Another Easy Winter Dinner"
Put the wild rice on the stove. Start that cooking process according to directions.
Preheat oven to 400 degrees.
Then start the bacon lardons. Slice 4-5 strips of bacon across. Add to a pan over medium-high heat. Let them crisp up, stirring occasionally, for approximately 10 minutes. Then using a slotted spoon remove bacon lardons onto a paper towel lined plate and set aside.
While the bacon is sizzling, peel and cube 3-4 medium sweet potatoes. I used both white and red, but you can do whatever you have on hand. After bacon is removed from pan add sweet potatoes into pan and coat with bacon fat (for a healthier option coat sweet potatoes with extra virgin olive oil and discard bacon fat). Pour sweet potatoes onto a baking sheet and cook for 15-20 minutes flipping half way through.
|Adult Plating Option|
|Kid Plating Option (with added dried blueberries)|