Sweet Potato Rice Pilaf

• 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

1. 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.
2. 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.
3. Gently fluff with a fork, stir in pecans and basil and serve.

olive oil, shallots, garlic, long grain, ground turmeric, ground cumin, salt, pepper, chicken broth, sweet potatoes, pecans, fresh basil

Taken from www.food.com/recipe/sweet-potato-rice-pilaf-468412 (may not work)