Autumn Sweet Potato wild rice casserole

This is a tasty fall dish---

Ingredients:

3 cups cooked cubed sweet potatoes

2-3 cups cooked wild rice mixed with Jasmine rice

6-8 ounces Beyond meat beef free crumbles (or could sub cooked white beans or beef)

1 apple , chopped, skin removed

1 small onion, chopped

1/2 teaspoon onion powder

1/2-1 teaspoon dried rosemary to taste

1 teaspoon dried sage

1/4 to 1/2 teaspoon smoked paprika

salt to taste

1/4-1/2 teaspoon dried thyme

vegetable broth 

Parsnips and carrots or butternut all could be used or added to this dish as long as they are cooked.

Cook wild rice and your white rice according to directions on package (I cooked my wild rice in some vegetable broth). Cube and cook sweet potatoes covered in water (takes about 10-13 minutes to cook when cubed). In a skillet saute the chopped onion, apple, and the meatless crumbles--cook for 8-10 minutes until the onion is done and the crumbles are browned. Add the cooked sweet potatoes and the seasonings . Mixing gently so as not to mash the potatoes. Add your cooked rice carefully stirring. Taste. Add any more seasoning you desire.  

Preheat oven to 350--place the cooked mixture in a casserole dish and heat till warmed through fifteen minutes or so--it depends on how hot all your ingredients are to start with. I added a bit of vegetable broth to this for warming.

Another dish from which I got the idea is found here: https://veganyackattack.com/2020/10/03/autumn-squash-wild-rice-bake/