Brown Rice, Kale and Sweet Potato Pilaf

Total Time
1 hr 10 min
20 min
40 min


cooking spray

1 spray(s)

uncooked onion(s)

½ cup(s), chopped

ginger root

2 Tbsp, minced, peeled, divided

uncooked long grain brown rice

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

uncooked sweet potato(es)

1 large, peeled, diced

ground coriander

1 tsp

freshly grated nutmeg

½ tsp, (or 1/4 tsp ground nutmeg)

table salt

½ tsp, (or more to taste)

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


2 Tbsp, fresh, minced


  1. Lightly coat inside of a 6-quart electric pressure cooker with cooking spray. Turn machine to its brown or sauté setting; warm for a couple of minutes.
  2. Add onion and 1 1/2 Tbsp ginger; cook, stirring often, until softened, 4 minutes. Stir in rice and potato; cook, stirring often, 1 minute. Stir in coriander, nutmeg, salt and pepper until fragrant, 20 seconds.
  3. Add broth; stir well. Lay kale on top of mixture in cooker; press kale down without stirring it in (so rice grains stay submerged in broth below). Lock lid onto pot; set machine to cook on high for 33 minutes.
  4. Turn off cooker or unplug it; allow pressure to fall naturally for 10 minutes. Release any excess pressure through pressure valve and then open pot; add butter, chives and reserved 1/2 Tbsp ginger, and stir them with kale into rice mixture below. (If desired, lock lid back onto pot with pressure valve open and set aside up to 20 minutes before serving.) Spoon into a serving bowl; serve.
  5. Serving size: 2/3 cup.

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