Roasted Pumpkin and Sweet Potato Pilau
Serves 6
What you’ll need:
- 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)
- 1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
- Cooking spray
- 2 teaspoons olive oil
- 1 cup diced onion (1 small) $
- 1/3 cup diced celery (about 1 rib)
- 2t minced garlic
- 4 cups fat-free, less-sodium chicken broth
- 1 cup brown rice
- 2t chopped fresh sage
- 1/2t freshly ground black pepper
- 1/4t salt
- 1 bay leaf
Directions:
- Preheat oven to 400°.
- Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
[This recipe originally appeared on AllRecipes.com]
Sweet Potato Recipe Rescue: Make More Than Pies & Fries! was originally published on blackdoctor.org