side dish recipe · #02278
Sweet Potato Kale Rosemary Jasmine Rice Pilaf
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep12 min
Cook18 min
Inactive0 min
Total30 min
Ingredients
- 1 cupJasmine Rice
- 2 cupsWater
- 8 ozSweet Potato
- 6 ozKale
- 1 tspRosemary
- 1 tbspOlive Oil
- ¾ tspTable Salt
Instructions
- Rinse the Jasmine Rice when appropriate. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 18 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 Jasmine Rice and serve the pilaf hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 5.4 g
- Carbohydrates
- 50.3 g
- Fat
- 4.4 g
- Fiber
- 4.1 g
- Sodium
- 496.9 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.