Recipe: Fragrant Coconut Rice with Beans and Sweet Potatoes (using coconut milk)

FRAGRANT COCONUT RICE WITH BEANS AND SWEET POTATOES

"This fragrant rice recipe melds the Afro-Caribbean flavors of coconut and sweet potato with the Asian combination of ginger and edamame soy beans."

1 teaspoon canola oil
1 cup peeled and diced sweet potato
1/2 cup chopped scallions
1 tablespoon minced fresh ginger
1 (10 ounce) bag shelled edamame soy beans*
1 1/4 cups uncooked jasmine rice
1 (15 ounce) can coconut milk
1 1/2 tablespoons lime juice
1 teaspoon salt
1 cup water
1 teaspoon grated lime zest
1/2 cup chopped peanuts (optional, for garnish)

In a large saucepan with a lid, heat the oil over medium-low. Add the sweet potato, scallions and ginger, and saute until the scallions have softened, about 4 minutes.

Stir in the edamame, rice, coconut milk, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer, and cook until the rice is tender and the liquid has been absorbed, 15 minutes.

Use a fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.

*If you like, you can substitute lima beans or even black beans for the edamame.

Makes 4 generous main course servings or 6 sides
Source: Jim Romanoff, The Associated Press, March 2009