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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy