Brown Rice Pilaf


  • 1 small sweet potato, chopped coarsely
  • olive oil spray
  • 1½ cups vegetable stock
  • 1 tsp olive oil
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 trimmed celery stalk, finely chopped
  • ¾ cup brown rice
  • 1 Tbsp grated lemon rind
  • ¼ cup loosely packed flat-leaf parsley leaves


  1. Preheat oven to 180°C or 160°C fan-forced
  2. Place sweet potato on lightly oiled oven tray, spray with oil and roast uncovered for 25 minutes until tender.
  3. Bring stock to the boil in a small saucepan, reduce and simmer uncovered.
  4. Heat oil in a medium saucepan: cook onion, garlic and celery until soft.
  5. Add mushroom and rice: cook, stirring every 2 minutes. Add stock, reduce heat, simmer, covered for about 50 minutes or until stock is absorbed and rice is tender.
  6. Stir in sweet potato, rind, and parsley.
  7. Serve with protein of your choice