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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A quick stovetop side dish that cooks as your turkey browns in the oven!! Ingredients:
1 tablespoon olive oil |
2 shallots, finely diced |
1 garlic clove, minced |
1 1/3 cups long grain and wild rice blend |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 2/3 cups chicken broth, 30% less sodium |
2 large sweet potatoes, medium dice (approximately 3 cups) |
1/3 cup pecans, chopped |
2 tablespoons fresh basil, chopped |
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 1-2 minutes until spices are fragrant and rice is lightly toasted.
2. Stir in the broth, bring to a low simmer and continue cooking for 5 minutes. Add the sweet potatoes and continue simmering covered until all the liquid has been absorbed, about 15 minutes. Remove from heat and let stand 5 minutes.
3. Gently fluff with a fork, stir in pecans and basil and serve.
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