Wild Rice & Yams in Sage “Butter”

I just got Brendan Brazier’s new cookbook, Thrive Foods and after just flipping through it once I probably marked 20 recipes I want to make! So I will probably be posting a lot of recipes out of this book.
This is the first recipe I tried and I modified it slightly, of course. Brendan said it was one of his top five favorite recipes so I figured this would be a good place to start! I was skeptical about the Sage Butter, but WOW, it is so good. I bought fresh sage as opposed to using dried and I am so glad I did. It was well worth it.

Ingredients:
4 cups cooked wild rice (or brown rice, or a mixture of the two. Whatever you have!)
2 pounds jewel yams (about 2 big yams) peeled and chopped into 1/2 inch dice
3-4 tablespoons olive oil
1 .25 oz package fresh sage
1 shallot
1 teaspoon minced garlic
1 teaspoon salt

Preheat the oven to 400 degrees. Peel and chop the yams. Place chopped yams on a baking sheet and drizzle with about 2 tablespoons of olive oil. Use your hands to coat the yams in oil so they won’t stick to the pan.
Bake for 20 minutes, then using a spatula, flip/stir the yams and bake for an additional 10 minutes or until the yams are starting to brown.

While the yams bake, prepare the sage butter. In a small food processor combine the sage, shallot, garlic, salt and about 1-2 tablespoons olive oil. Purée until smooth.

In a large frying pan, over low heat, add the sage butter to the pan and heat for about a minute. Add the cooked rice and stir. When yams are done cooking, fold them in.

Now, according to Brendan this would have made 8 servings, but I dished it up for my lunches and it made 3 days worth of lunch for me. Obviously he intended it as a side dish, not a main course!

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Mmmm…yams (aka what sweet potato fries are made out of)

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Sage butter. I had to stop myself from just dipping the yams in this and eating it all!

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The final product. DELICIOUS!

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