- 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
Directions
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.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
