2.Place kumara on oiled oven trays; spray with oil. Roast, uncovered, about 25 minutes or until tender.
3.Meanwhile, bring stock to the boil in medium saucepan. Reduce heat; simmer, uncovered.
4.Heat oil in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add mushroom and rice; cook, stirring, 2 minutes. Add stock, reduce heat; simmer, covered, about 50 minutes or until stock is absorbed and rice is tender. Stir in kumara, rind and parsley.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.