All-In-One Sheet-Pan Brown Rice With Sweet Potato A

Name: All-In-One Sheet-Pan Brown Rice With Sweet Potato And Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch broccoli rabe, trimmed of woody ends; 2 medium sweet potatoes, scrubbed and roughly cut into 1/2- to 3/4-inch cubes; 2 tablespoons olive oil, divided; Salt, for seasoning; 1 teaspoon smoked paprika; 1 lemon, halved; 1 small bunch scallions, light and green parts thinly sliced; 1 1/2 cups long-grain brown rice, tossed with 1 teaspoon olive oil; 3 cups free-range chicken broth; 1/2 cup hazelnuts; Freshly ground black pepper; 1/2 cup roughly chopped parsley; 1/4 cup finely grated pecorino (or more, to taste)

Servings: persons

1 bunch broccoli rabe, trimmed of woody ends
2 medium sweet potatoes, scrubbed and roughly cut into 1/2- to 3/4-inch cubes
2 tablespoons olive oil, divided
Salt, for seasoning
1 teaspoon smoked paprika
1 lemon, halved
1 small bunch scallions, light and green parts thinly sliced
1 1/2 cups long-grain brown rice, tossed with 1 teaspoon olive oil
3 cups free-range chicken broth
1/2 cup hazelnuts
Freshly ground black pepper
1/2 cup roughly chopped parsley
1/4 cup finely grated pecorino (or more, to taste)

1
Adjust the oven racks to the upper and lower positions, place a rimmed sheet pan on each rack to warm up, and heat the oven to 400u00b0 F.
2
When the oven is hot, toss the broccoli rabe with 1 tablespoon of olive oil and season 1/2 teaspoon of salt and 1/2 teaspoon smoked paprika, then divide onto the hot baking sheets and spread with a spoon. It should sizzle.
3
Cook for 10 to 15 minutes, stirring once, until tender and charred. Transfer to a bowl and return baking sheets to the oven. Sprinkle broccoli rabe with 1 teaspoon or so of lemon juice from the halved lemon.
4
Mix the sweet potatoes with the remaining 1 tablespoon of oil, 1/2 teaspoon salt, and 1/2 teaspoons smoked paprika. Spread onto the hot baking sheets and roast for 15 to 20 minutes, stirring once, until charred in places and tender throughout. Transfer to the bowl with the broccoli rabe.
5
Lower the oven temperature to 350u00b0 F. Add the sliced scallions to one of the still-hot baking sheets (you can remove the other from the oven but leave it dirty-you'll use that later). Roast for 5 to 7 minutes, until wilted. Next, add the oil-tossed rice, stirring to incorporate the scallions and any roasty bits from the baking sheet.
6
Carefully pour the chicken broth over the rice and stir in the liquid. Use oven mitts to cover the sheet with aluminum foil and crimp it around the edges. Bake for 35 minutes, until the rice is cooked through. In the last 10 minutes of baking time, add the hazelnuts to the other tray and toast until deeply golden brown. Rub off the skins in a dish towel, if you'd like, then roughly chop.
7
When the rice is cooked through, remove the sheet pan from the oven and let it rest, covered, for 10 minutes. Remove the foil, fluff with a fork, then transfer to the bowl with the sweet potato and broccoli rabe. Season with lemon juice, salt, and pepper. Mix in parsley, pecorino, and hazelnuts, reserving some of each for the top.

1223

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch broccoli rabe, trimmed of woody ends, 2 medium sweet potatoes, scrubbed and roughly cut into 1/2- to 3/4-inch cubes, 2 tablespoons olive oil, divided, Salt, for seasoning, and more.

Yes, All-In-One Sheet-Pan Brown Rice With Sweet Potato And Broccoli Rabe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

All-In-One Sheet-Pan Brown Rice With Sweet Potato And Broccoli Rabe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions