Brown Rice Pilaf - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
Place chopped sweet potato on a baking tray lined with parchment paper. Lightly coat with oil and roast for 25 mins, or until tender.
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.