Food & dining

sunday supper

Recipe for sweet potato brown-rice pilaf with spinach

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

3large sweet potatoes, peeled and cut into ½-inch dice
3tablespoons olive oil
3cloves garlic, chopped
1tablespoon crushed red pepper
Salt and black pepper, to taste
8sprigs fresh oregano
2tablespoons butter
1large onion, chopped
3cups long-grain brown rice
6cups vegetable stock
8sprigs thyme
5ounces (6 cups) fresh baby spinach, stemmed

1. Set the oven at 450 degrees. Have on hand a large rimmed baking sheet.

2. On the baking sheet, toss the sweet potatoes with 2 tablespoons of the oil, garlic, red pepper, salt, and 4 sprigs of oregano. Roast for 30 to 35 minutes, stirring twice, or until sweet potatoes are tender; set aside. Discard sprigs of oregano.

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3. Meanwhile, in a large flameproof casserole over medium-low heat, melt 1 tablespoon of the butter. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the rice, vegetable stock, and sprigs of thyme. Bring to a boil, lower the heat, and cover the pan. Simmer for 45 minutes or until the rice is tender and the stock is absorbed. Remove from the heat and set aside for 5 minutes. Fluff with a fork. Discard sprigs of thyme.

4. In a skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the spinach and cook, tossing constantly, for 3 minutes or until it wilts.

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5. In a large bowl, combine rice, sweet potatoes, spinach, salt, and black pepper. Taste for seasoning and add more salt and black pepper, if you like. Set aside half the mixture (5 cups) for the fried rice.

6. Divide the remaining pilaf among 4 shallow bowls and garnish with the remaining oregano.

Molly Kravitz

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