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Sweet Potato Pilaf
The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. —Courtney Stultz, Weir, Kansas
Ingredients
- 1 cup uncooked wild rice
- 2-1/4 cups vegetable broth or water
- 1 teaspoon olive oil
- 4 bacon strips, chopped
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 large sweet potato, peeled and chopped
- 1/2 cup chopped red onion
- 1 cup chopped fresh kale
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Chopped fresh parsley
Directions
- 1. Rinse wild rice thoroughly; drain. In a large saucepan, combine rice, broth and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary.
- 2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes.
- 3. Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 156 calories, 5g fat (2g saturated fat), 7mg cholesterol, 350mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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