Gingery Rice With Sweet Potatoes And Peas Recipes
GRILLED SWEET POTATOES WITH RICE AND PEAS
Fragrant with allspice, Scotch-bonnet peppers, and fresh ginger, these grilled sweet potatoes take their hot, smoky flavor cues from Jamaican jerk. But unlike chicken or pork, the spuds (sliced into half-inch planks) need just 10 minutes over heat to attain melt-in-your-mouth tenderness. Spoon on a bright mango salsa, and serve them with our take on Jamaican rice and peas, simmered in coconut milk and seasoned with the same fragrant spice blend as the potatoes. It's a meal full of good vibrations.
Provided by Laura Rege
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- In a food processor, pulse scallions, chiles, allspice, ginger, thyme, soy sauce, brown sugar, 2 teaspoons salt, and 1/2 teaspoon pepper until finely chopped. With processor running, pour in 1/3 cup olive oil; blend until combined.
- In a small saucepan, stir together rice, beans, coconut milk, 1 tablespoon scallion mixture, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
- Meanwhile, preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush sweet potatoes with remaining 2 tablespoons olive oil and 2 tablespoons of jerk paste. Grill, covered, flipping and basting with about 2 tablespoons more jerk paste every 2 1/2 minutes, until tender and nicely charred, about 10 minutes. Serve sweet potatoes with rice and salsa.
GINGERY RICE WITH SWEET POTATOES AND PEAS
In the classic Thai dish, white rice is combined with white potatoes. Though it sounds rather redundant, the seasonings and embellishments make it delectable nonetheless. I took the general idea of this recipe and revved it up to include the two main ingredients' more nourishing counterparts-brown rice and sweet potatoes. This may still sound like an odd combination, but honestly, it works very well. Like any dish using brown rice, this will take about forty minutes, but hands-on time is limited, allowing you to prepare any accompaniments at a leisurely pace.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice with 3 1/2 cups water in a small saucepan. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
- Meanwhile, microwave the sweet potatoes until just done but still nice and firm. Start with 3 minutes total, then test. A knife should go through with some resistance. If needed, microwave for another minute at a time. Once done, plunge the sweet potatoes into a bowl of cold water. Set aside until needed.
- When the rice is nearly done, peel the sweet potatoes and cut them into 1/2-inch dice.
- Heat the oil in a stir-fry pan. Add the white parts of the scallions and the garlic, and sauté over medium-low heat until just turning golden. Add the scallion greens and the sweet potatoes; turn the heat to medium-high and stir-fry for a minute or so.
- Stir in the ginger, curry powder, and turmeric, then add the rice. Turn the heat to medium-high and cook, stirring, until the ingredients are well blended. Add the peas and cook, stirring frequently, for 3 to 4 minutes.
- Season with salt, stir in the cilantro, and serve. Top each serving with some chopped nuts if desired.
- Serve with a platter of baby corn, sliced tomatoes, half-sour pickles, and sliced baked or smoked tofu. Complete the meal with steamed broccoli or Spicy Sesame Broccoli (page 197).
- If you have time to make a companion dish, I recommend Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Embellish the plate with sliced tomatoes, baby carrots, and bell peppers.
- Calories: 278
- Total Fat: 6g
- Protein: 6g
- Carbohydrates: 51g
- Fiber: 4g
- Sodium: 45mg
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