Friday, August 6, 2010

Caribbean Rice Salad

2 T canola or vegetable oil
1 t annatto seeds
1 c brown rice
2 c water
2.5 cups peeled diced sweet potato
2 cloves garlic, minced
2 T minced green chiles
1/2 t grated lime peel
1/4 c lime juice
3/4 c orange juice
1 T grated ginger root
1 t salt
1/8 t allspice
1/2 c diced tomatoes
1/2 c diced bell peppers
2 scallions, chopped
1 can black beans
salt and pepper

1 avocado, cut into small cubes
lime wedges

warm oil and seeds in saucepan for about 5 minutes until oil turns orange
strain oil and discard seeds and return oil to the pan
saute rice in oil, add water, cook for 40 min
cook sweet potatoes in water for 5-10 min
whisk together garlic, chiles, lime peel and juice, orange juice, ginger, allspice, and salt
add cooked potatoes, tomatoes, peppers, scallions, and beans
fluff rice and allow to cool for at least 10 min
add the veggies to the rice and add s&p to taste
garnish with avocado and lime

from: moosewood

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