Garnet Pilaf
Ingredients
- 1/2 cup brown rice ⓘ
- 3 sweet potatoes (about 1.5 lbs) ⓘ
- 2 Tbsp. extra virgin olive oil, divided
- 1 Tbsp. smoked paprika, divided ⓘ
- sea salt + pepper ⓘ
- 1 small yellow onion, diced ⓘ
- 1/2 cup red quinoa, rinsed ⓘ
- 1 cup water or broth of choice ⓘ
- 2 Tbsp. red wine vinegar ⓘ
- sprinkle of red chili flakes, if you like some heat ⓘ
- 1 bunch fresh chives, chopped (about 1/3 cup) ⓘ
Instructions
- Preheat the oven to 425'.
- Rinse and cook the brown rice according to instructions. This takes the longest, so start the rice first.
- Wash and dice the sweet potatoes into 1'' cubes. Pile them on a large, rimmed baking sheet, drizzle with 1 Tbsp. of the olive oil, sprinkle with 1/2 Tbsp. of the smoked paprika and a few pinches of sea salt. Toss everything together with your hands to coat and spread them all out in a single layer. Sprinkle a few grinds of pepper.
- Roast on the middle rack for 23-25 minutes until the edges are browned and crisp.
- In a pot, add a drizzle of olive oil and saute the diced onion until just starting to brown, about 5 minutes. Add the quinoa, a pinch of sea salt, 1 cup water or broth of choice and bring it to a boil. Turn it down to a simmer, cover and cook for about 15-17 minutes until the liquid is absorbed. Turn off the heat, fluff with a fork and cover it for another few minutes to finish.
- When both the rice and quinoa are cooked, put them both in a large mixing bowl. Drizzle with the remaining Tbsp. of olive oil, remaining 1/2 Tbsp. smoked paprika, red wine vinegar, chili flakes if using and toss everything together to mix. Taste for salt and pepper. Top it with the cubes of sweet potatoes and a ton of fresh chives and serve.
- *It may not all be piping on at the point of serving and that is ok. I found it tasted best just a tad warmer than room temp.
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).