Sweet Potato-Rice Casserole
|Chopped celery||1 1⁄2 Cup (24 tbs), chopped coarsely|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Rice||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Brown sugar||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Crushed rosemary||3⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Eggs||2 , slightly beaten|
|Sweet potatoes||18 Ounce, cut in 1/2 inch pieces (1 Can, Vacuum-Packed)|
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 325Â°F oven 20 to 25 minutes