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Sweet Potato & Brown Rice Wreath

Here's how you make Sweet Potato & Brown Rice Wreath
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  • Servings: 6
  • Prep: 20m
  • Cook: 80m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 800 grams sweet potato, peeled and cut into 1cm pieces
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons sage leaves, fresh and chopped
  • 1 tablespoon thyme leaves, fresh and chopped
  • 2 teaspoons orange rind, finely grated
  • 340 grams cooked brown rice, (2 cups)
  • 80 grams Danish feta, crumbled
  • 40 grams hazelnuts, lightly toasted and finely chopped
  • 2 tablespoons currants
  • 2 eggs, lightly whisked
  • Sage leaves, fried to serve
  • PICKLED CHERRIES:-
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons mustard seeds
  • 300 grams fresh cherries, fresh pitted and halved
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 200C/180C fan forced.

  • Step 2: 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.

  • Step 3: 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.

  • Step 4: Coarsely mash the sweet potato and add onion mixture, rice, feta, hazelnuts, currants and egg and mix until well combined and then season.

  • Step 5: Reduce the oven to 180C/160C fan forced.

  • Step 6: 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.

  • Step 7: 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.

  • Step 8: Turn the wreath onto a serving plate and top with cherries and sage.

We hope you enjoy this recipe!

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