Spicy sweet potato jambalaya

1 cup diced yellow onion 1 tsp paprika 1/2 tsp chili powder 1/4 tsp cayenne Coarse sea salt 3 tbsp extra-virgin olive oil 1 cup long-grain brown rice, soaked in water overnight, then drained 2 tsp tomato paste 3 cups vegetable stock 1 cup chopped canned tomatoes with their juice 1 cup peeled and 1/4" diced carrots 1 cup peeled and 1/4" diced parsnips 1 cup peeled and 1/4" diced sweet potatoes 1 cup peeled and 1/4" diced yellow potatoes 2 tsp dried parsley, or 1/2 cup fresh, chopped Freshly ground black pepper

1. Preheat oven to 450F.

2. Combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil in a large, deep skillet over low heat. Sautee, stirring often, until soft, 5 to 8 minutes. Add the rice, raise the heat to high and cook for about 2 minutes, stirring often, until the water has evaporated and the rice smells nutty. Add the tomato paste, and stir well to combine.

3. Stir in the stock and the tomatoes along with their juices, bring to a boil, and immediately remove from the heat. Set aside.

4. In a medium-size bowl, combine the vegetables, remaining olive oil and 1/2 teaspoon of salt. Transfer the vegetables to a large, parchment-lined roasting pan and roast for 40 minutes, stirring occasionally for even roasting.

5. Once the vegetables are roasted, transfer them to the rice mixture. Stir to incoporate well, bring to a boil, cover and lower te heat to low. Simmer until most of the liquid is absorbed, about 50 minutes. Remove from the heat and steam with the cover on for at least 10 minutes.

6. Before serving, stir in the parsley and season with salt and pepper to taste.

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