Sweet Potato & Brown Rice Wreath
December 23, 2020
"From our weekday newspaper The West Australian. NOTE full recipe title is Sweet Potato & Brown Rice Wreath With Pickled Cherries."
- Serving Size: 1 (407.5 g)
- Calories 745
- Total Fat - 51.7 g
- Saturated Fat - 16.6 g
- Cholesterol - 351.7 mg
- Sodium - 370.4 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 6 g
- Sugars - 7 g
- Protein - 22.9 g
- Calcium - 188.1 mg
- Iron - 3.6 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Preheat the oven to 200C/180C fan forced.
Line a baking tray with baking paper and add sweet potato and spray with oil and top with cinnamon then season and roast for 30 minutes or until tender and then transfer to a large bowl.
Meanwhile, heat oil in a large frying pan over medium heat and cook onion and celery, stirring often, for 5 minutes or until softened and then add garlic, sage, thyme and rind. Stir until aromatic then remove from heat.
Coarsely mash the sweet potato and add onion mixture, rice, feta, hazelnuts, currants and egg and mix until well combined and then season.
Reduce the oven to 180C/160C fan forced.
Lightly spray a 24cm (top measurement, 5 cup) ring/bundt pan with oil and spoon mixture into pan and smooth the surface and bake for 40-45 minutes or until golden and firm.
To make pickled cherries, combine vinegar, honey and mustard seeds in a saucepan and bring to the boil over high heat and add the cherries and simmer for 1 minute and then set aside to cool slightly.
Turn the wreath onto a serving plate and top with cherries and sage.
No special items needed.