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Get heart healthy with this pilaf recipe that's loaded with nutritional benefits. After making this delicious sweet potato rice recipe, you'll thing twice about these orange fleshy potatoes. Enjoy!

Things You Will Need:

2 cups (1/2-inch)

1 1/2 cups

2 teaspoons olive oil

1 cup diced onion

1/3 cup diced celery

2 teaspoons minced garlic

4 cups fat-free, less-sodium chicken broth

1 cup brown rice

2 teaspoons chopped fresh sage

1 bay leaf

How To Prepare:

1. Preheat oven to 400°
2. 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.
3. 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.

Finished!

This dish is perfect next to a hearty piece of steak or lamb during the holidays. You can also substitute for regular potato if you are not into the sweet kinds.

Enjoy!

Article Source: Cooking Light