Photo of Brown Rice, Kale and Sweet Potato Pilaf by WW

Brown Rice, Kale and Sweet Potato Pilaf

Points® value
Total Time
1 hr 10 min
22 min
38 min
Warm spices round out the flavors in this satisfying vegetarian main dish. Basmati rice is fragrant and special tasting, but you can substitute long-grain white or brown rice.


Cooking spray

1 spray(s)


1 small, chopped

Ginger root

2 tbsp(s), minced, peeled, divided

Uncooked long grain brown rice

2 cup(s), such as long-grain basmati

Sweet potato

1 large, peeled, diced

Ground coriander

1 tsp(s)

Kosher salt

¾ tsp(s)

Freshly grated nutmeg

½ tsp(s), (or 1/4 tsp ground nutmeg)

Black pepper

½ tsp(s), freshly ground

Fat-free reduced sodium chicken broth

4 cup(s)


4 cup(s), packed, chopped

Unsalted butter

2 tbsp(s), cut into small bits


2 tbsp(s), fresh, minced


  1. Press Sauté on 6-quart Instant Pot. When Hot is displayed, spray bottom of pot with nonstick spray. Add onion and 1 1/2 tablespoons ginger to pot. Cook, stirring, until onion is softened, about 4 minutes. Stir in rice and potato. Cook, stirring frequently, 1 minute. Stir in coriander, salt, nutmeg, and pepper and cook, stirring, until fragrant, about 20 seconds longer.
  2. Add broth to rice mixture. Place kale on top, pressing to form compact layer (do not stir). Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 33 minutes.
  3. When time is up, press Cancel to turn off pot. Allow pressure to fall naturally for 10 minutes. Move steam release valve to Venting position to quickly release any remaining pressure. Remove lid. Stir in butter, chives, and remaining 1/2 tablespoon ginger. Spoon pilaf into serving bowl. (If you like, leave pilaf in pot; lock lid, leaving pressure valve open to keep warm up to1 hour.)
  4. Serving size: 1 cup


If you’re not going vegetarian, serve this good-for-you pilaf with a platter of broiled or grilled shrimp.