1 C wild rice, cooked
1 small sweet potato, peeled and cut into small cubes
1.5 or so C of water
1/2 C dried cranberries
1 Tbs of chopped fresh mint (I add a tsp. more)
1/4 tsp of sunflower oil
1.5 Tbs of pecans, chopped small
1 Tbs of sunflower seeds
Couple dashes of salt
Boil water and add chopped sweet potato and simmer with the lid on for about 12 minutes or until tender. Don't over cook-- you don't want them mushy.
Drain sweet potatoes (can save reserved liquid for something else-- I use extra liquid for smoothies or morning mushy breakfast).
Put sweet potatoes and remaining ingredients in a bowl, slowly combine and serve immediately or store in the fridge for later. Very fast, tasty meal-- perfect for a packed lunch!