Sweet Potato With Rice Recipe

Recipe

Yield: 4 portions

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Ingredients

250 gr mushrooms, fresh or canned (preferred white or brown mushrooms), cut into 1 cm (½ inch) cubes if you use fresh

1 sweet potato, cut into 1 cm (½ inch) cubes

3 cloves garlic, crushed

4 tbsp olive oil

½ cup red or white wine

3 bay leaves, dried

1 tsp salt

½ tsp black pepper

1 tsp dried thyme

1 tsp dried oregano

2 cups basmati rice

Directions

1. In the pot, on medium-high heat, add the oil. Once hot, add the mushrooms and sauté until they come out of their liquids, about 5 minutes.
2. Add the sweet potato and the garlic and sauté 3 more minutes.
3. Then, add the wine and leave to evaporate.
4. When evaporate add the herbs, spices, and 500 ml (2 cups) of hot water.
5. After boil reduce the heat to medium-low and leave it up to 15 more minutes until all the ingredients are cooked properly and have a nice broth from our olive oil, wine, and vegetable liquids.
6. In a different pot cook the rice according to the cooking instructions.

Notes

• Served:
  • Served in a bowl adding the rice and the sauce of the sweet potato and the mushrooms on the top!
  • Served with salmon or meat fillet, or vegan steak as a side dish.
  • Served with fried or poached eggs.
• Variations: 
  • If you like spicy dishes you can add a pinch of crushed chilis.
  • Moreover, you can add more or less garlic, curry- that depends on your taste- and any vegetables frozen or fresh you prefer, like green beans, peas, potatoes, carrots, onion, etc, don’t forget to adjust the cooking time considering the vegetables you use.
  • Plus, instead of rice, it will be perfect with a bowl of lentils too.
• Storage: keep in an air-tight container in the fridge for up to 3 days, or up to a month in the freezer.

*I am not a professional nutritionist, this is an estimated nutrition chart from an online website.