side dish recipe · #02218
Sweet Potato Kale Rosemary Brown Rice Pilaf
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 52 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep12 min
Cook40 min
Inactive0 min
Total52 min
Ingredients
- 1 cupBrown Rice
- 2¼ cupsWater
- 8 ozSweet Potato
- 6 ozKale
- 1 tspRosemary
- 1 tbspOlive Oil
- ¾ tspTable Salt
Instructions
- Rinse the Brown Rice when appropriate. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 40 minutes until tender.
- Wash and prepare the Sweet Potato and Kale under running water when applicable, keep leafy greens separate from raw meat and poultry, and drain and rinse canned ingredients.
- Heat the Olive Oil in a skillet and cook the Sweet Potato, Kale, Rosemary, and remaining Table Salt until tender and hot.
- Fold the cooked vegetables and seasonings into the Brown Rice and serve the pilaf hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 5.6 g
- Carbohydrates
- 48.6 g
- Fat
- 5.5 g
- Fiber
- 5.1 g
- Sodium
- 497.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.