Yam Pie is good

Yam pie turned out pretty good despite my initial doubts about its ability to invert onto a plate.

I used some sushi rice that I had in the cupboard even though the recipe I based this off of said to use regular white rice AND even though neither types of refined rice are really endorsed by the WAPF. But you could make it with brown rice no prob.

Here's the recipe:

2 T. olive oil, divided
1 red bell pepper, diced
1 leek, diced and soaked in water 5 min.
2 cloves garlic, minced
2 cups rice
1/2 cup slivered almonds, toasted
2 t. tumeric
2 t. cumin
salt and pepper
1 yam, sliced into 1/4-inch slices

Heat oil in an oven-proof pan, add red pepper, leeks and garlic and cook 2 min. Add rice, almonds, spices, cook 1 min. Transfer to a bowl. Heat remaining olive oil in the same pan, layer sweet potato slices in concentric circles. Spoon rice mixture on top of that. Pour 4 1/2 cups boiling water over it. Bake 20 minutes at 350, covered. Bake another 10 minutes uncovered. Let sit 15 minutes. Invert onto a plate (it will happen!).

I served it with...

Purple cabbage cooked in bacon fat!

This was easy and delicious AND pretty. First I cooked some nice Carlton Farm bacon in the pan and left the fat in there. Then I sauteed some shredded cabbage and sliced green onions, adding salt, pepper, dried oregano and lime juice as it cooked. Then I sprinkled the cooked bacon on top right before eating it. Soooooo good.