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Coriander rice pilaf with caramelised sweet potatoes

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Spray the sweet potato with olive oil, sprinkle with seasonings and top each one with a little brown sugar. Then cook in the oven until caramelised.
  • While the sweet potato is cooking, process the coriander with the garlic, 1 tspn salt and 1 cup stock until well combined. Then transfer to a measuring cup and add enough stock and cold water to make up to 3¾ cups.
  • Heat the vegie oil in a heavy-bottomed pot and add the rice. Stir for 1 min and then add the coriander puree. Stir well, push down any rice from the sides, cover and cook over a low heat for about 20 mins until the liquid is absorbed. Remove from the heat and set aside, covered, for 10 mins, before fluffing up with a fork.
  • Combine the sour cream with the juice of ½ lime (and a little hot water if too thick).
  • Mound the rice in individual flat soup bowls, arrange the sweet potato on top, sprinkle with quite a bit of the lime mixture and serve with a lime wedge alongside.

Ingredients

  • 2 small sweet potatoes, peeled & cut into thick slices
  • olive oil spray
  • sea salt & freshly ground pepper
  • brown sugar
  • 1 cup fresh coriander leaves
  • 1 plump garlic clove
  • 2 cups chicken (or vegetable) stock
  • 1heaped tbsp vegetable oil
  • 2¼ cups Basmati (long grain) rice
  • ¼ cup sour cream or plain yoghurt
  • 2 limes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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