Fig, Sweet Potato, and Wild Rice Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 whole(s) sweet potatoes |
1/2 pound(s) rice |
1 pint(s) fresh black mission figs |
5 clove(s) minced garlic |
2 tablespoon(s) butter |
1 pinch(s) salt and pepper to taste |
Directions:
1. Rinse the sweet potatoes and poke holes in them with a fork, then wrap them each separately in aluminum foil and bake at 375°F until tender (45-60 minutes). Once they’re ready, unwrap them and let them cool just enough to be able to peel them and chop them into 1/2″ chunks.
2. Boil plenty of salted water, add in the wild rice, and gently boil, covered, until tender (45-60 minutes). Drain and set aside.
3. Heat the butter in a pan and cook the garlic in it over medium heat, stirring often, until crispy. Stir all ingredients together and add salt and freshly ground black pepper to taste. Parmesean cheese can also be added on top.
4. Serve with roast chicken and gravy for best effect.
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