Roasted Pumpkin and Sweet Potato Pilau

Ingredients

• 1  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 cup brown rice 
• 0.3 cup celery diced ( 1 rib)
• 4 cups fat-skimmed beef broth fat-free
• 2 teaspoons sage fresh chopped
• 2 teaspoons garlic minced
• 2 teaspoons olive oil 
• 1 cup onion diced (1 small)
• 2 cups pumpkin fresh cubed peeled () ( 12 ounces)
• 0.3 teaspoon salt 
• 1.5 cups sweet potatoes and into cubed peeled () ( 1 medium)

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 40
2. Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray.
3. Bake at 400 for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes.
4. Remove from oven, and set aside.
5. Heat oil in a large saucepan over medium-high heat.
6. Add onion, celery, and garlic to pan; saut 3 minutes or until onion is tender.
7. 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.
8. Remove from heat; discard bay leaf.
9. Add pumpkin mixture; stir gently to combine.