Instant Pot Roasted Sweet potato and Cranberry spiced Rice
A hearty meal with sweetness from sweet potato and cranberries, nuttiness from brown rice with Lebanese 7 spice blend's touch in the background.
Servings: 2
Ingredients
- For sweet potato
- 1 sweet potato
- 2 tablespoon of olive oil
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon salt
- For rice
- 1 teaspoon olive oil
- ½ cup thinly sliced onion
- ½ cup brown rice I used Extra long grain
- 1 cup water
- ½ teaspoon cumin seeds
- ½ teaspoon salt
- ¼ cup dried cranberries
- 2 sprigs of mint.
- For vinaigrette
- ½ lemon juice
- ½ teaspoon Lebanese 7 spice seasoning *
- For Lebanese 7 spice seasoning
- 5 tablespoon ground all spice
- 3 ½ tablespoon pepper
- 3 ½ tablespoon ground cinnamon
- 5 tablespoon ground cloves
- 4 tablespoon nutmeg
- 4 tablespoon ground fenugreek
- 4 tablespoon ground ginger.
Instructions
- Pre heat oven to 400F and line baking sheet with aluminum foil and set aside. Wash and cut the sweet potato into wedges. To this add 1 tablespoon olive oil, chili powder, cumin powder and salt and mix well. And arrange in single layer in baking sheet and roasted in pre-heated oven for 30 minutes. Flip them in between to uniformly roast sweet potatoes.
- In Instant pot saute mode add olive oil, cumin seeds and onion slices and cook until onion slightly change the color. To this add water and salt and brown rice and close the lid and cook in Manual high pressure for about 15 minutes and then natural pressure release after 10 minutes. Then add lemon juice and add Lebanese 7 spice blend spice mixture and mix well.
- Carefully transfer the rice into a bowl and add roasted sweet potatoes, cranberries and mint leaves and mix well gently so that sweet potatoes will not break.
- Enjoy with soup or salad.
Notes
*spice mixture makes ¼ cup. if you want less reduce the amount or save it for future use.
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