Side Pannel
Sweet Potato Risotto with Basmati And Cilantro
Sweet Potato Risotto with Basmati And Cilantro
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes, Rice
Ingredients List
- 1 lg Red sweet potato; peeled and
- -cut into 1/8-inch cubes
- -(about 1+1/4-cups)
- 1 ts Olive oil
- 1 ts Unsalted butter; or more oil
- 1 pn Coarsely ground pepper
- 1/4 c Dry sherry
- 1 1/2 c Vegetable stock; heated
- 4 Green onions; trimmed and
- -diced
- 1 Garlic clove; minced
- 4 tb Chopped fresh cilantro; or
- -less to taste
- 2/3 c Cooked basmati rice; cold
Directions
note - *Inspirations and adaptations* Ming Tsai suggested preparing a
brunoise of sweet potato as we would risotto. This recipe is the result of
that suggestion. It combines some of our favorite foods. We mixed the
caramelized sweet potato with leftover (cold) basmati rice, garlic and
fresh cilantro. We served it with steamed broccoli spears and an entree
(grilled herb chicken breast or seitan patty). It is easy and fast; a great
new way to prepare a vegetable. Serve to company.
1) Heat a 3-quart non-stick sauce pan with heavy bottom over high heat; add
oil and butter and swirl to melt and coat bottom of pan. Add the diced
potato and shake pan to coat the cubes. Season with pepper and cook over
high heat, stirring/shaking frequently until almost al dente, about 8
minutes total.
2) Add the wine and burn off alcohol (1-2 minutes). Add heated broth, 1/3
cup at a time; add more only after the previous liquid is almost completely
absorbed. A sauce will form after about 1 cup of the broth has been used.
3) When the sauce forms, add the green onions and garlic and cook for 1 or
2 minutes. Add 1/4 cup of broth and cook for about 3 to 5 minutes more.
Finally, add the cold rice and the cilantro. Stir to combine. Add the last
1/4 cup of broth and heat through. Serve at once or keep warm on a very
slow burner.
brunoise of sweet potato as we would risotto. This recipe is the result of
that suggestion. It combines some of our favorite foods. We mixed the
caramelized sweet potato with leftover (cold) basmati rice, garlic and
fresh cilantro. We served it with steamed broccoli spears and an entree
(grilled herb chicken breast or seitan patty). It is easy and fast; a great
new way to prepare a vegetable. Serve to company.
1) Heat a 3-quart non-stick sauce pan with heavy bottom over high heat; add
oil and butter and swirl to melt and coat bottom of pan. Add the diced
potato and shake pan to coat the cubes. Season with pepper and cook over
high heat, stirring/shaking frequently until almost al dente, about 8
minutes total.
2) Add the wine and burn off alcohol (1-2 minutes). Add heated broth, 1/3
cup at a time; add more only after the previous liquid is almost completely
absorbed. A sauce will form after about 1 cup of the broth has been used.
3) When the sauce forms, add the green onions and garlic and cook for 1 or
2 minutes. Add 1/4 cup of broth and cook for about 3 to 5 minutes more.
Finally, add the cold rice and the cilantro. Stir to combine. Add the last
1/4 cup of broth and heat through. Serve at once or keep warm on a very
slow burner.
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