Brown rice, kale and sweet potato pilaf
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
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)
Kale
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)
Instructions
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.
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