Moroccan Sweet Potato And Baked PHILLY Pilaf

Ingredients

Method

PLACE the sweet potato in a bowl. Combine the spices and sprinkle 1 teaspoon over the sweet potato, add the oil and toss well
ARRANGE sweet potato on a paper lined baking tray and bake in a hot oven 200°C for 10 minutes
PLACE the PHILLY on to a paper lined baking tray, spray with oil and add to the oven with sweet potato. Bake a further 10 minutes until lightly browned and sweet potato is cooked. Allow both to cool
HEAT the extra oil in a saucepan and cook pistachios, onion and remaining spices until golden and fragrant. Lift from pan and set aside
ADD the rice to the same saucepan and cook in the remaining oil, stirring continuously, for 1 minute or until lightly toasted
POUR in boiling stock and quickly bring to the boil. Reduce the heat and cover with a tight fitting lid. Simmer for 15 minutes until liquid has been absorbed
REMOVE from heat, place a double thickness of tea-towel between saucepan and lid and stand for 15 minutes
USE a fork to break up the rice before folding through parsley, currants, sweet potato and baked PHILLY. Sprinkle with the toasted pistachios, onion and the orange rind. Serve immediately

Tips & Hints

Cooling the sweet potato and baked PHILLY allows them to firm so they can be folded through the cooked rice without breaking apart.