Best Gingery Rice With Sweet Potatoes And Peas Recipes

GRILLED SWEET POTATOES WITH RICE AND PEAS

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

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

STICKY GINGER RICE WITH PEAS

Steps:

• Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 3 cups cold water. Stir in ginger. Bring water to boil over high heat. Reduce heat to low, cover, and cook until rice is tender, about 12 minutes. Remove from heat. Sprinkle peas over rice (do not stir into rice). Cover and let stand 5 minutes. Gently stir peas into rice. Season rice lightly with salt. Transfer to bowl and serve.

MAMACITA'S MEXICAN RICE

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.