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Filed under: Rice, Vegetarian.

Description:
Fragrant rice recipe that blends the Afro-Caribbean flavors of coconut and sweet potato with the Asian combination of fresh ginger and edamame soy beans (you can substitute frozen lima beans or black beans for the edamame)

Ingredients:
1 teaspoon canola oil
1 cup peeled and diced sweet potato
1/2 cup chopped scallions
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic(use only fresh)
10-oz. bag frozen shelled edamame soy beans (or
substitute frozen lima beans or black beans)
1-1/4 cups jasmine sticky rice
15-oz. can unsweetened coconut milk
1-1/2 tablespoons fresh-squeezed lime juice
1 teaspoon sea salt
1 cup water
1 teaspoon grated lime zest
1/2 cup chopped peanuts
Optional: Hot Sauce to taste

Directions:
In large saucepan with lid, heat oil over medium-low. Add sweet potato, scallions, ginger and garlic and saute until scallions have softened, about 4 minutes. Stir in the edamame, rice, coconut milk, lime juice, salt, water and zest. Bring mixture to boil, then cover, reduce heat to simmer and cook until rice is tender and liquid has been absorbed, about 20 to 25 minutes.
Use fork to fluff the rice, top with peanuts and add dash of hot sauce to each serving.

Recipe Provided By:
Cliff Cottage Inn - Luxury B&B Suites & Historic Cottages
Eureka Springs, AR

Eureka Springs Bed and Breakfast Inns