Fragrant Long-Life Brown Rice with Sweet Potatoes
Servings
4 Servings
Ingredients
- 2 T vegetable oil
- 2/3 c onions chopped
- 1 T minced garlic
- 2 t curry powder
- 1 t turmeric
- 1/2 c chicken stock
- 1 c California brown rice
- 1 c sweet potato
- 1/2 c raisins
- 1 t cardamom
- 2 each cinnamon stick
- Salt to taste
- 6 ea whole red chiles
- 2 T cilantro
Instructions
Preparation
- 1 Heat oil in heavy-bottomed saucepan over moderate heat. Add onions and garlic and stir until fragrant, about 2 minutes. Add curry powder and turmeric and stir until fragrant, another 20 seconds.2 Add chicken stock and brown rice and bring to a boil. (If using a rice cooker, transfer onion mixture, rice and water to the cooker at this point and cook according to manufacturer’s instructions.)3 Bring rice to a boil, and then stir in sweet potatoes, golden raisins, cardamom and salt. Reduce heat to simmer and cook until rice is done, a total of about 35 to 40 minutes. Stir in dried chilies and cilantro and serve immediately.
- Source:
- California Rice Commission – calrice.org
tried this recipe tonight, the 1/2 c stock may be an error, definitely not enough liquid.( may have meant 1 1/2C) After 45 min the rice was still crunchy and on the verge of burning.Adding more liquid later ( another 20 min) didn’t solve the problem.
Had to toss it all.
would have never thought to put sweet potatoes and rice together.
I haven’t tried it, but it looks good except for the chiles & cilantro.
Sue