Pilaf
Cubed sweet potatoes are lightly roasted in the oven, then cooked with rice in a pressure cooker using homemade vegetable broth. Made with olive oil and a little salt, it is served as a heart-healthy side dish.
Boil the celery stalk, half an onion, and the carrot peels in six 200 ml measures of water. Simmer for 40 minutes, then strain.
Toss the cubed sweet potatoes with 1 tablespoon of olive oil. Roast in an oven preheated to 200°C / 390°F for 20 minutes, until the edges are lightly browned.
In the pressure cooker, cook the chopped onion in the remaining olive oil for 4 minutes. Add the rice and carrot and cook for 2 more minutes. Add the strained vegetable broth and salt, then cook for 6 minutes after the cooker reaches pressure.
After the pressure drops naturally, open the lid and gently fold the roasted sweet potatoes into the pilaf. Cover and let it rest for 4 minutes before serving.
Always rinse and drain the rice before cooking, or excess starch can make the pilaf sticky. Do not cut the sweet potatoes too small; they may break apart in the pressure cooker. No allergen information is provided.
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