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Dinner recipe · from the recipe book

Roasted Sweet Potato Mushroom Thyme Pilaf

Nutty brown rice and golden sweet potato cubes soak up a savory mushroom-thyme broth, finished with toasted walnuts and tangy feta for crunch and creaminess.

Roasted Sweet Potato Mushroom Thyme Pilaf

Ingredients

  • 1½ cups280 gLong-grain brown rice, dryrinsed
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 3¼ cups700 gVegetable broth
  • 2 tbsp27 gOlive oil
  • 1 tbsp3 gDried thyme
  • ⅓ cup chopped40 gWalnutschopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1½ tbsp20 gLemon juice
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Rinse the rice, peel and cube the sweet potato, slice the mushrooms, dice the onion, mince the garlic and chop the kale and walnuts before you start.
  2. Toast the walnuts in a dry Dutch oven over medium heat for 3 to 4 minutes until fragrant, then tip them into a bowl and set aside.
  3. Add half the olive oil to the Dutch oven over medium-high heat. Add the sweet potato and cook, stirring now and then, for 6 to 8 minutes until browned at the edges; transfer to a plate.
  4. Add the remaining half of the olive oil, then the mushrooms; cook undisturbed for 3 minutes, then stir and cook 4 minutes more until browned.
  5. Add the onion and cook 4 minutes until soft, then stir in the garlic and thyme and cook 1 minute.
  6. Stir in the rice and toast it with the mushrooms for 2 minutes.
  7. Pour in the vegetable broth, add the salt and black pepper, and bring to a boil. Cover, lower the heat and simmer for 30 minutes.
  8. Scatter the browned sweet potato and the chickpeas over the rice without stirring, cover and simmer 10 to 15 minutes more, until the rice is tender and the broth is absorbed.
  9. Lay the kale on top, cover, take the pot off the heat and let it steam for 10 minutes.
  10. Drizzle in the lemon juice and fluff gently with a fork, folding in the kale. Top with the feta and toasted walnuts to serve.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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