Roasted Pumpkin And Sweet Potato Pilau
. 10
10
Ingredients
| 2 | cups |
pumpkin
cubed peeled fresh, about 12 ounces |
|
| 1 ½ | cups |
sweet potatoes, or yams
1/2-inch cubed peeled, about 1 medium |
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
onions
diced |
|
| ⅓ | cup |
celery
diced |
|
| 2 | teaspoons |
sage
chopped fresh |
* |
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
bay leaves
|
* |
Directions
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray.
Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes.
Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat.
Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender.
Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil.
Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed.
Remove from heat; discard bay leaf.
Add pumpkin mixture; stir gently to combine.
Nutrition Facts
Serving Size 166g (5.9 oz)Amount per Serving
Calories 9717% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 126mg
5%
Total Carbohydrate
7g
7%
Dietary Fiber 5g
18%
Sugars g
Protein
5g
Vitamin A 447%
•
Vitamin C 26%
Calcium 5%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
