- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 2
- shallots, finely diced
- 1 clove
- garlic, minced
- 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
- sodium-reduced chicken broth
- 650 mL
- 2
- large sweet potatoes (approx. 3 cups/750 mL), medium dice
- 1/3 cup
- chopped pecans
- 75 mL
- 2 tbsp
- chopped fresh basil
- 30 mL
Method
- Step 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.
- Step 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.
- Step 3
- Gently fluff with a fork, stir in pecans and basil and serve.
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