Sweet Potato Rice Pilaf - cooking recipe

Ingredients

1 tablespoon olive oil
2 shallots, finely diced
1 garlic clove, minced
1 1/3 cups long grain and wild rice blend
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 2/3 cups chicken broth, 30% less sodium
2 large sweet potatoes, medium dice (approximately 3 cups)
1/3 cup pecans, chopped
2 tablespoons fresh basil, chopped

Preparation

Heat the oil in a saucepan over medium heat. Stir in the shallots and garlic, cook until slightly softened. Mix in rice, turmeric, cumin, salt and pepper. Cook stirring 1-2 minutes until spices are fragrant and rice is lightly toasted.
Stir in the broth, bring to a low simmer and continue cooking for 5 minutes. Add the sweet potatoes and continue simmering covered until all the liquid has been absorbed, about 15 minutes. Remove from heat and let stand 5 minutes.
Gently fluff with a fork, stir in pecans and basil and serve.