Gingery Rice With Sweet Potatoes And Peas Recipes

GRILLED SWEET POTATOES WITH RICE AND PEAS

Grilled Sweet Potatoes with Rice and Peas image

Fragrant with allspice, Scotch-bonnet peppers, and fresh ginger, these grilled sweet potatoes take their hot, smoky flavor cues from Jamaican jerk. But unlike chicken or pork, the spuds (sliced into half-inch planks) need just 10 minutes over heat to attain melt-in-your-mouth tenderness. Spoon on a bright mango salsa, and serve them with our take on Jamaican rice and peas, simmered in coconut milk and seasoned with the same fragrant spice blend as the potatoes. It's a meal full of good vibrations.

Provided by Laura Rege

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

2 bunches scallions, coarsely chopped (about 2 cups)
2 small Scotch-bonnet or habanero chiles, stemmed and seeded
2 tablespoons soy sauce
2 tablespoons dark brown sugar
4 teaspoons ground allspice
1 (2-inch) piece fresh ginger, peeled and coarsely chopped (3 tablespoons)
2 teaspoons dried thyme
Kosher salt and freshly ground pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups long-grain white rice
1 can (15 ounces) dark kidney beans, rinsed and drained
1 can (14 ounces) unsweetened coconut milk
Vegetable oil, for grill
4 unpeeled medium sweet potatoes (about 2 1/2 pounds total), sliced lengthwise into 1/2-inch planks
Mango-Basil Salsa, for serving

Steps:

In a food processor, pulse scallions, chiles, allspice, ginger, thyme, soy sauce, brown sugar, 2 teaspoons salt, and 1/2 teaspoon pepper until finely chopped. With processor running, pour in 1/3 cup olive oil; blend until combined.
In a small saucepan, stir together rice, beans, coconut milk, 1 tablespoon scallion mixture, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
Meanwhile, preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush sweet potatoes with remaining 2 tablespoons olive oil and 2 tablespoons of jerk paste. Grill, covered, flipping and basting with about 2 tablespoons more jerk paste every 2 1/2 minutes, until tender and nicely charred, about 10 minutes. Serve sweet potatoes with rice and salsa.

RICE CAKES WITH SWEET POTATOES & SOY GINGER GLAZE

Rice Cakes With Sweet Potatoes & Soy Ginger Glaze image

These rice cakes are simple to make using cooked rice( even leftover rice) and served with sweet potatoes and ginger glaze or serve the rice cakes by themselves. These make a very good appetizer. I seen these made on TV.

Provided by Barb G.

Categories Medium Grain Rice

Time 1h

Yield 24 appetizers

Number Of Ingredients 18

Ingredients

2 cups medium grain rice, cooked
2 large eggs, lightly beaten
1 1/2 tablespoons green onions, chopped
1 1/2 tablespoons walnuts, chopped
2 tablespoons Italian parsley, chopped
1/2 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon garlic, minced
1/2 cup flour
1/4 cup canola oil
1 sweet potato, cooked, peeled and diced into small pieces
1 cup soy sauce
2 oranges, juice and zest of
3 tablespoons brown sugar
1 tablespoon fresh ginger, minced
1/4 cup cornstarch, mixed with water
chopped chives (optional)

Steps:

In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
In a bowl, combine the flour and the rest of the spices.
When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
Sweet Potato and Soy Ginger glaze; Drizzle sweet potato with oil and roast in 425 degree oven until tender: or bake in Microwave until tender.
Mix remaining ingredients in a sauce pan; bring to a boil and cook 2 to 3 minutes; add cornstarch mixed with a little water; cook until thickened.
Mix sweet potatoes with sauce and place on rice cakes with chopped chives.

Nutrition Facts : Calories 130.2, Fat 3.2, SaturatedFat 0.4, Cholesterol 17.6, Sodium 753.5, Carbohydrate 22, Fiber 1.3, Sugar 2.2, Protein 3.5

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