Macadamia And Sweet Potato Pilaf

• 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

1. 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.
2. 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.
3. Stir in olives, tomato, currants, parsley and lemon juice. Season to taste. Serve with yogurt.

macadamia oil, sweet potato, japanese eggplant, onion, clove garlic, ground coriander, ground cumin, ground turmeric, longgrain rice, vegetable stock, black olives, tomatoes, currants, parsley, lemon, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/34090 (may not work)