Sweet Potato Rice Casserole
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Onion||1 1⁄2 Cup (24 tbs), chopped|
|Precooked rice||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Brown sugar||2 Tablespoon|
|Salt||1 3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Rosemary||3⁄4 Teaspoon, crushed|
|Ground ginger||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Canned sweet potatoes||18 Ounce, cut into 1/ inch pieces (Vacuum Packed)|
Stir celery, onion, and rice into hot butter in a large heavy skillet; cook over low heat until rice is golden yellow, stirring occasionally.
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.
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.
Heat in a 325Â°F oven 20 to 25 minutes.