Macadamia And Sweet Potato Pilaf - cooking recipe

Ingredients

1/4 cup macadamia oil or olive oil
1 medium sweet potato, peeled and cubed
1 cup macadamias, chopped, plus additional, to serve
1 None Japanese eggplant, sliced
1 None onion, chopped
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 1/2 cups long-grain rice
3 cups vegetable stock
1/2 cup black olives
1/3 cup sun-dried tomatoes, chopped
1/4 cup currants
1/4 cup parsley leaves
1/2 None lemon, juiced
None None Plain yogurt, to serve

Preparation

Heat oil in a large saucepan on high heat. Reduce to medium-high heat and saute sweet potato, nuts, eggplant, onion and garlic for about 2-3 mins, or until beginning to brown. Add spices and cook, stirring, for about 1-2 mins, or until fragrant.
Add rice and cook, stirring, for 1 min. Add stock and bring to a boil on high heat. Reduce heat to low; simmer, covered, for about 15-20 mins, or until all the liquid is absorbed.
Stir in olives, tomato, currants, parsley and lemon juice. Season to taste. Serve with yogurt.