It’s hard to believe that Hunter is already 4 days old now. Time sure is flying by this week! I have a feeling time will just continue to fly by…
We had our first outing yesterday – just to Cotton Babies to learn how to use my moby wrap with him and a quick stop into Fred Meyer. He absolutely LOVED being in the moby around the grocery store. I loved having free hands with him so close to me. This baby wearing is going to come in handy when Jacob goes back to work on Monday.
It’s Friday all, hope you enjoy Jennifer’s guest post today and her wonderful recipe!
Sweet Potato Rice SaladMakes 6 – 1 cup servingsIngredients:2 medium sweet potatoes or 1 large about 7.7 oz, peeled and dicedSalt & pepperCooking spray or olive oil21/2 cups vegetable broth, low sodium1 cup uncooked brown rice medley (I used Trader Joe’s)1 tsp. olive oil1/2 cup onion, diced1 garlic clove, minced1 cup sweet bell pepper, dicedCouple handfuls spinach, freshDirections:
Preheat the oven to 400F.Line a baking sheet with parchment paper
Peel and chop sweet potatoes into bite size pieces
Place potatoes onto a baking sheet and spray with cooking spray or olive oil, season with salt and pepper and give it a mix. Roast for about 25-30 minutes or until potatoes are tender, stirring half way through.
Meanwhile, in a pot add vegetable broth and bring to a boil. Add the rice, once it you have a second boil, cover and simmer for 35 minutes until rice is tender and no more liquid remains. Fluff with a fork.
In a skillet add olive oil, onion and garlic. Cook over low-medium heat for about 3 – 5 minutes, until onion is tender.
Add in the peppers and cook until tender about 5 minutes. Add a couple of handfuls of fresh spinach and cook until wilted.
Add potatoes and rice to the skillet, mix until incorporated.
Serve and Enjoy!