Coconut and peanut butter give this sweet potato and wild rice casserole a most intriguing Asian flavor, making it a perfect holiday side dish for adventurous eaters. When using coconut milk, shake the can vigorously before measuring -- its contents tend to settle.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

325 calories; total fat 14g; saturated fat 4g; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 421mg; potassium 325mg; carbohydrates 40g; fiber 5g; sugar 8g; protein 10g; trans fatty acidg; vitamin a 113IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 71mg; iron 2mg.

Reviews (1)

20 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
11/20/2016
This could be the worst recipe I've had from BHG.  Who created this list, anyway?  No one who has been to more than one potluck with half vegans.