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
1 1/2 cups coarsely chopped celery
1 1/2 cups chopped onion
2 cups rice
1/2 cup butter or margarine
2 1/2 cups chicken broth
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground coriander
3/4 teaspoon crushed rosemary
1/4 teaspoon ground ginger
2 eggs, slightly beaten
1 can (18 ounces) vacuum-packed sweet potatoes, cut in 1/2 inch pieces
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
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