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Vegetables Rice, Side dishes, Vegetables 2 Servings

INGREDIENTS

1 Red sweet potato, peeled and
cut into 1/8-inch cubes
about 1+1/4-cups
1 t Olive oil
1 t 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 T Chopped fresh cilantro, or
less to taste
2/3 c Cooked basmati rice, cold

INSTRUCTIONS

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.  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. 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. 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.  EACH SERVING: 413 cals, 8g fat (19% cff). Serve as a
side dish.  Estimated by Mastercook. Recipe tested by Pat and Bob
Hanneman  <http://home.earthlink.net/~kitpath> 3/99  fn *Inspirations
and Adaptations is the name of a chapter in Alice  Waters ' CHEZ
PANISSE MENU COOKBOOK.  Recipe by: Hanneman: 03/11/1999 Riverside (see
note)  Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net>
on Mar  11, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 12.1mg
Potassium: 284.2mg
Carbohydrates: 21g
Fiber: 1.6g
Sugar: 12.6g
Protein: 1.3g


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