3.01.2012

Wild Rice with Sweet Potato Croutons

Wild Rice with Sweet Potato Croutons

Wild rice is one more thing on my must-try list. Even though I cooked it for 10 minutes longer as directed in the recipe, it didn't turn all that tender. But it's still good eating if crunchy food is your kind of thing. ;)

Wild Rice with Sweet Potato Croutons

Adapted from Super Natural Cooking by Heidi Swansson

Ingredients:

2 Tbsp butter
3/4 tsp curry powder
1 garlic clove, minced
1 red onion, diced
1 cup wild rice
1 sweet potato, cut into 1/4-inch dice
salt
1 tsp ground turmeric
1 tsp sugar
1 Tbsp shoyu
1 can coconut milk

Method:

In a skillet, heat 1 Tbsp of butter, add the curry powder, garlic and onion and fry on medium-low heat until the onion starts to soften. Add the wild rice and 3 cups of water. Bring to a boil and simmer until the rice becomes tender, about 40 minutes.

Heat the remaining butter in a frying pan, add the sweet potato and a pinch of salt and fry on medium heat until the sweet potato turns crispy. Stir frequently to fry on all sides. Transfer to a paper towel and set aside.

Add the turmeric, sugar, shoyu and coconut milk to the rice. Bring back to a simmer and cook for another 5 minutes. Serve th wild rice with some croutons on top.

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