Sweet Potato Rice Pilaf

Prep time: 15min
Total time: 45min
Serves 8
1 tbsp
olive oil
15 mL
2
shallots, finely diced
0
1 clove
garlic, minced
0
1 1/3 cups
Long Grain and Wild Rice Blend
325 mL
1/2 tsp
Ground Turmeric
2 mL
1/2 tsp
Ground Cumin
2 mL
1/4 tsp
each salt and pepper
1 mL
2 2/3 cups
Chicken Broth - 35% Less Sodium
650 mL
2
large sweet potatoes (approx. 3 cups/750 mL), medium dice
0
1/3 cup
Chopped Pecans
75 mL
2 tbsp
chopped fresh Basil
30 mL
1/8 of the recipe
calories
210
fat
5 g
saturated fat
0.5 g
carbs
35 g
protein
5 g
fibre
3 g
sodium
320 mg

Directions

  1. Heat the oil in a saucepan over medium heat. Stir in the shallots and garlic, cook until slightly softened. Mix in rice, turmeric, cumin, salt and pepper. Cook, stirring, 1 to 2 min. until spices are fragrant and rice is lightly toasted.

  2. Stir in the broth, bring to a low simmer and continue cooking for 5 min. Add the sweet potatoes and continue simmering covered until all the liquid has been absorbed, about 15 min. Remove from heat and let stand 5 min.

  3. Gently fluff with a fork, stir in pecans and basil and serve.

Tip

A quick stovetop side dish that cooks as your turkey browns in the oven.