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- 1 8 1/2ounce cooked brown and wild rice
- 4 small sweet potatoes (1-1/2 pounds total), peeled and cut into 1/4-inch slices
- 1 cup frozen edamame or peas, thawed
- 1 14 ounce can unsweetened light coconut milk
- 1/2 cup chopped onion (1 medium)
- 1/3 cup creamy natural peanut butter
- 1 tablespoon red curry paste
- 2 teaspoons packed brown sugar
- Fresh snipped basil (optional)
1. Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.
2. In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish.
3. In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth.
4. Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil.
- Servings Per Recipe 6,
- cal. (kcal) 325,
- Fat, total (g) 14,
- sat. fat (g) 4,
- carb. (g) 40,
- fiber (g) 5,
- sugar (g) 8,
- pro. (g) 10,
- vit. A (IU) 113,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- sodium (mg) 421,
- Potassium (mg) 325,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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