Brown Rice Pilaf

• 7 oz sweet potato, coarsely chopped
• 1/2 None lemon, zested
• 1 cup vegetable stock, warmed
• 2 tsp olive oil
• 1 None medium Spanish onion, finely chopped
• 7 oz celery, thinly sliced
• 2 cloves garlic, minced
• 5 oz button mushrooms, halved
• 10.5 oz brown medium-grain rice
• 1/3 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

1. Preheat oven to 350u0b0F.
2. Place chopped sweet potato on a baking tray lined with parchment paper. Lightly coat with oil and roast for 25 mins, or until tender.
3. Meanwhile, heat olive oil in a medium saucepan over high heat. Cook onion, celery and garlic, stirring, for 3 mins, or until onion softens. Add mushrooms and rice. Cook, stirring, for 2 mins. Add stock and 2 cups warm water. Reduce heat and simmer, covered, for 40 mins, or until stock is absorbed and rice is tender. Stir in roasted sweet potato, lemon zest and parsley.

sweet potato, lemon, vegetable stock, olive oil, spanish onion, celery, garlic, button mushrooms, rice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/33825 (may not work)