Basmati Pilaf with Roasted Sweet Potatoes, Chickpeas and Sage

Categories: Vegetables- Rice

Ingredients

• 1 medium sweet potato, peeled and diced
• 1/4 cup chopped fresh sage
• 3 Tbsp. olive oil, divided use
• 1 (15 oz.) can chickpeas, rinsed
• 1 small onion, diced
• 1/4 cup chopped fresh sage
• 3 Tbsp. olive oil, divided use
• Salt and ground black pepper
• 2 cups basmati rice
• 4 cups vegetable broth or water
• 1/2 cup toasted pecans

Directions

1. Heat oven to 425 degrees.

2. In large bowl, toss the sweet potato, chickpeas and onion with the sage, 2 Tbsp. olive oil, a generous pinch of salt and a few grinds of black pepper. Spread mixture in an even layer on a rimmed baking sheet and roast 20 minutes or until potato and chickpeas are tender.

3. Meanwhile, in a large pot, heat 1 Tbsp. of the olive oil over medium heat. Add rice. stirring to coat. When rice takes on a nutty aroma, add the 4 cups broth or water and increase heat to high. When mixture reaches a boil, stir in a generous pinch of salt and cover, immediately reduce heat to low and cook undisturbed. (do not stir, do not peel, do not remove lid) for 20 minutes.

4. In a large serving bowl, combine the cooked rice, roasted vegetables and pecans and toss to combine. Serve immediately.

Email to a friend | Print this recipe | Back