GINGERY RICE WITH SWEET POTATOES AND PEAS

Gingery Rice with Sweet Potatoes and Peas image

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

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Ingredients

1 1/2 cups long-grain brown rice, rinsed
2 medium sweet potatoes
2 tablespoons light olive oil
6 scallions, sliced
3 to 4 garlic cloves, minced
2 teaspoons minced fresh or jarred ginger, or to taste
1 teaspoon good-quality curry powder
1/2 teaspoon turmeric
1 cup frozen green peas, thawed
Salt to taste
1/4 cup minced fresh cilantro, or more to taste
Chopped peanuts or cashews, optional

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