SWEET POTATO RISOTTO

Servings: 6
Ingredients:

1 c  Onion; chopped
2 tb Corn oil
2 c  Sweet potatoes
1 c  Short grain brown rice;
-uncooked
2 1/2 c  Vegetable broth
1/2 ts Black pepper

Saute onion in one tablespoon oil.

Peel sweet potatoes and cut into 1/2′ cubes. Add remaining one tablespoon
of oil and potatoes to onions, and saute for 5 miknutes.

Add rice and saute for 2 minutes.

Add vegetable broth and pepper. Bring to a boil, cover and reduce heat.
Simmer until liquid is absorbed, about 40 to 45 minutes.

Serve warm, or chill and serve cold.

Per serving: 238 cal; 4 g prot; 150 mg sod; 44 g carb; 5 g fat; 0 mg chol;
44 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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