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Brown rice, kale and sweet potato pilaf

Brown rice, kale and sweet potato pilaf

Total Time
55 min
15 min
40 min
Warm spices and brown basmati rice give a lovely nutty aroma to this satisfying whole grain, dinner. If you like, swap in butternut pumpkin for sweet potato and baby spinach leaves for kale. To make it vegan, replace butter with olive oil.


Brown onion

1 medium, chopped

Fresh ginger

1 tbs, finely grated

Brown basmati rice

2 cup(s), (400g)

Orange sweet potato (kumara)

400 g, cut into 1½ cm pieces

Ground coriander

1 tsp

Ground nutmeg

½ tsp

Vegetable stock, liquid, salt-reduced

4 cup(s), (1L)


4 cup(s), (120g), leaves, chopped

Unsalted butter

1 tbs, cut into small pieces

Fresh chives

2 tbs, chopped, plus 1 tbs extra, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large, deep non-stick frying pan with oil and heat over medium heat. Cook onion and ginger, stirring, for 3 minutes or until onion is softened. Add rice, sweet potato, coriander and nutmeg and cook, stirring, a further 1 minute. Season with salt and pepper.
  2. Stir in stock and bring to the boil. Reduce heat to low, cover with lid and simmer for 25 minutes. Stir in kale, butter and 2 tablespoons chives. Cover and simmer for a further 5-10 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stand, covered for 5 minutes. Serve sprinkled with extra chives.


TIP: This recipe makes a generous quantity. Divide any leftovers into containers and refrigerate for up to 3 days, or freeze for up to 2 months, for a convenient heat and eat lunch, or instant dinner.