Sweet Potato-Rice Casserole Recipe
Sweet Potato-Rice Casserole has a far-fetched taste. The rice and potatoes gives the Sweet Potato-Rice Casserole lips smacking taste. Sweet Potato-Rice Casserole is inspired by restaurants across the world. Must catch it.
Ingredients
| Celery | 1 1/2 Cup (16 tbs), coarsely chopped | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Rice | 2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Rosemary | 3/4 Teaspoon, crushed | |
| Ground ginger | 1/4 Teaspoon | |
| 2 eggs, slightly beaten | ||
| Sweet potatoes | 1 Can (10oz) | |
Directions
1. Stir celery, onion, and rice into hot butter in a large heavy skillet; cook over low heat until rice is golden yellow, stirring occasionally.
2. Stir in 2 cups of the chicken broth and a mixture of brown sugar, salt, pepper, coriander, rosemary, and ginger. Cover skillet; bring mixture to boiling and cook over low heat 15 minutes, or until rice is tender; cool.
3. Mix eggs with remaining 1/2 cup chicken broth; blend into the rice mixture. Add sweet potatoes and toss lightly. Turn into a greased 2-quart shallow baking dish.
4. Heat in a 325°F oven 20 to 25 minutes
2. Stir in 2 cups of the chicken broth and a mixture of brown sugar, salt, pepper, coriander, rosemary, and ginger. Cover skillet; bring mixture to boiling and cook over low heat 15 minutes, or until rice is tender; cool.
3. Mix eggs with remaining 1/2 cup chicken broth; blend into the rice mixture. Add sweet potatoes and toss lightly. Turn into a greased 2-quart shallow baking dish.
4. Heat in a 325°F oven 20 to 25 minutes
Chef
