Brown rice, kale and sweet potato pilaf
1 medium, chopped
1 tbs, finely grated
Brown basmati rice
2 cup(s), (400g)
Orange sweet potato (kumara)
400 g, cut into 1½ cm pieces
Vegetable stock, liquid, salt-reduced
4 cup(s), (1L)
4 cup(s), (120g), leaves, chopped
1 tbs, cut into small pieces
2 tbs, chopped, plus 1 tbs extra, to serve
1 x 3 second spray(s)
- 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.
- 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.