2 tablespoons butter OR olive oil

1 onion, chopped

1 cup white rice

2 cups chicken broth or water

1 sweet potato, grated

1 tablespoon curry powder

1 generous pinch saffron

½ teaspoon salt


1. In a small saucepan over medium high heat, heat the butter. Add the onion and cook until soft and translucent, 3 minutes or so. Add the rice, stirring and toasting for a further minute or two. Stir in the broth, sweet potato, curry powder, saffron and salt. Bring the works to a simmer, reduce the heat to low and cover. Cook until the rice is tender, about 15 minutes. Serve and share.

See more: Easy, Potatoes, Side

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