Black Bean and Sweet Potato Pilaf

1 cup short grain or Jasmine brown rice
1/4cup white rice
1 Tbsp red quinoa
2 Tbsp bulgar
3 cups water
1 tsp salt

1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 Tbsp butter and 1 Tbsp olive oil
1 small onion, finely diced, about 1/2 cup
2-3 stalks celery, finely diced, about 1/2 cup
2 cloves garlic, minced
1/4 tsp red pepper flakes
1 can black beans, rinsed and drained
1/4 cup frozen petite peas, defrosted
1/4 tsp dried dill weed
1/4 tsp powdered cumin

In a two quart pot (that has a tight-fitting lid) sauté the rices, quinoa and bulgur in a bit of canola oil, for about five minutes, stirring often. Add the water and salt and bring to a boil. Stir, reduce to a low simmer, cover tightly, and cook for 15 minutes. Remove from the heat, uncover, and place a clean kitchen towel over the pot and return cover to pot.

Meanwhile, in a large skillet, sauté the sweet potato in the butter and olive oil for five minutes. Salt and pepper to taste, add 2 Tbsp water, cover and simmer for another five minutes. Uncover, and cook away any remaining water. Set the potatoes aside in a bowl. You want the sweet potatoes to be just barely cooked, and not at all mushy.

In the same skillet, sauté the onion and celery for about five minutes, until beginning to soften. Add the garlic and pepper flakes and cook another minute. Add the black beans, peas, dill and cumin and cook another few minutes to heat through and meld the flavors.

Carefully fluff the rice and fold into the veggie mixture in the skillet. Carefully fold in the sweet potatoes into the pilaf. Serves 4 as a main course.