Gingery Rice With Sweet Potatoes And Peas Recipes

BUTTERED RICE WITH PEAS

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated.
• Add cooked rice to skillet with vegetables; stir to combine. Stir in Parmesan cheese. Season with salt and pepper.

GINGER JASMINE RICE

Steps:

• Rinse rice with water until water runs clear.
• Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
• Add liquid. Bring to a boil.
• Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

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

PORK AND SWEET POTATOES OVER RICE

Steps:

• In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
• In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
• Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
• Serve over cooked white rice.

CURRIED SWEET POTATOES WITH GREEN PEAS

Steps:

• Bake or microwave sweet potatoes in their skins until done but still firm. Peel and cut into large dice.
• Combine peas and tomatoes in a large saucepan and bring to simmer over medium heat.
• Stir in the sweet potatoes, curry, and coconut milk. Cook over low heat for 5 minutes.
• Stir in the cilantro and serve.

BLACK RICE WITH SCALLIONS AND SWEET POTATOES

Steps:

• Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.
• While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.
• *Available at Kalustyan's (800-352-3451) and Indian Harvest (800-294-2433; indianharvest.com).

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.

BLACK BEAN & SWEET POTATO RICE BOWLS

Steps:

• Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

BAKED SWEET POTATOES WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.