Diced kumara is lightly roasted in the oven first, then simmered with rice and homemade vegetable stock in a pressure cooker. Made with olive oil and modest salt, it serves as a heart-friendly side dish.
Simmer the celery stalks, half the onion and the carrot peelings in 6 cups of water over low heat for 40 minutes to make a stock, then strain.
Toss the diced kumara with 1 tablespoon of olive oil and roast in an oven preheated to 200°C for 20 minutes until lightly browned at the edges.
In the pressure cooker, sauté the chopped onion in the remaining olive oil for 4 minutes, add the rice and carrot and sauté for 2 more minutes, then add the strained stock and salt and cook for 6 minutes once it comes to pressure.
Once the pressure has released naturally, open the lid, gently fold the roasted kumara through the pilaf, then let it rest covered for 4 minutes before serving.
Rinse and drain the rice well before cooking, or the starch will make the pilaf gummy. Do not dice the kumara too small, or it can break down under pressure. No allergen warning applies.
Store-bought stock can replace the homemade version, but halve the added salt, since ready-made stock is usually already salty.
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