
Brown rice, kale, and sweet potato pilaf
7
7
1
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
22 min
Cook
38 min
Serves
8
Difficulty
Easy
Warm spices round out the flavors in this satisfying vegetarian instant pot recipe. Basmati rice is fragrant and mild tasting, but you can substitute long-grain white or brown rice. If you’re not going vegetarian, serve this good-for-you pilaf with a platter of broiled or grilled shrimp for a satisfying supper. Coriander is the seed of cilantro that has a distinctive flavor all it's own. Though chopped fresh cilantro would be another complementary flavor note to use as a garnish here. Refrigerate leftovers. Like most rice dishes, this reheats well in the microwave for a few minutes.
Ingredients
Cooking spray
1 spray(s)
Uncooked onion(s)
1 small, chopped
Ginger root
2 Tbsp, minced, peeled, divided
Uncooked long grain brown rice
2 cup(s), such as long-grain basmati
Raw sweet potato(es)
1 large, peeled, diced
Ground coriander
1 tsp
Kosher salt
¾ tsp
Freshly grated nutmeg
½ tsp, (or 1/4 tsp ground nutmeg)
Black pepper
½ tsp, freshly ground
Fat-free reduced sodium chicken broth
4 cup(s)
Uncooked kale
4 cup(s), packed, chopped
Unsalted butter
2 Tbsp, cut into small bits
Chives
2 Tbsp, fresh, minced