You are here

Sweet Potato-Rice Casserole

Budget.Gourmet's picture
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.
  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 325°F oven 20 to 25 minutes

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)


Sweet Potato-Rice Casserole Recipe