1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
1 cups vegetable broth
1 cups water
1/2 tsp salt
1 Tbsp extra virgin olive oil (or more coconut milk)
1 tsp garlic
1 tsp minced ginger
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1/2 large sweet onion, chopped
3 Tbsp maple syrup
3 Tbsp cup coconut milk (full fat)
1/4 cup raisins
1/4 cup cashews
1/4 cup shredded coconut (unsweetened)
1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.
2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.
3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.
4. Serve warm with chopped cilantro on top.