Sweet Potato Rice Pilaf
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
2 shallots, finely diced
1 clove garlic, minced
1 ⅓ cups Long Grain and Wild Rice Blend
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp each salt and pepper
2 ⅔ cups sodium-reduced chicken broth
2 large sweet potatoes (approx. 3 cups/750 mL), medium dice
⅓ cup chopped pecans
2 tbsp chopped fresh basil
1 tbsp olive oil
2 shallots, finely diced
1 clove garlic, minced
1 ⅓ cups Long Grain and Wild Rice Blend
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp each salt and pepper
2 ⅔ cups sodium-reduced chicken broth
2 large sweet potatoes (approx. 3 cups/750 mL), medium dice
⅓ cup chopped pecans
2 tbsp chopped fresh basil
Directions
1Heat the oil in a saucepan over medium heat. Stir in the shallots and garlic, cook until slightly softened. Mix in rice, turmeric, cumin, salt and pepper. Cook, stirring, 1 to 2 min. until spices are fragrant and rice is lightly toasted.
2Stir in the broth, bring to a low simmer and continue cooking for 5 min. Add the sweet potatoes and continue simmering covered until all the liquid has been absorbed, about 15 min. Remove from heat and let stand 5 min.
3Gently fluff with a fork, stir in pecans and basil and serve.
Tips
1
A quick stovetop side dish that cooks as your turkey browns in the oven.
Disclaimer
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Personal Note
Personal Note
