Ingredients
- 3 1/2 cups (1/2-inch) sweet potato, cubed and peeled
- Cooking spray
- 2 teaspoons olive oil
- 1 cup onion, diced
- 1/3 cup celery (about 1 rib), diced
- 2 teaspoons garlic, minced
- 4 cups fat-free, less-sodium chicken broth
- 1 cup brown, white, or wild rice
- 2 teaspoons fresh sage, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 bay leaf
Directions
Preheat oven to 400°. Arrange sweet potatoes 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 they 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 potato mixture; stir gently to combine.