Gingery Rice with Sweet Potatoes and Peas

Name: Gingery Rice with Sweet Potatoes and Peas
Yield: 6 servings
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

January 24, 2012

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.

Recipe notes

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