Coconut Sweet Potatoes and Wild Rice
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.
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Coconut Sweet Potatoes and Wild Rice
Directions
- Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.
- 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.
- 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.
- 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 (Coconut Sweet Potatoes and Wild Rice )
- Per serving:
- 325 kcal ,
- 14 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 421 mg sodium ,
- 40 g carb. ,
- 5 g fiber ,
- 8 g sugar ,
- 10 g pro.
Reviews (1)
Robin F Alwine
516 Days Ago
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.