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Ginger Coconut Rice and Sweet Potatoes Recipe

Ginger Coconut Rice and Sweet Potatoes Recipe

4 servings



1/2 cup finely chopped onion

1 1/2 - 2 tablespoons each: minced gingerroot, lemon grass

1 teaspoon minced garlic

1 1/4 cups each: water, reduced-fat coconut milk

1 cup jasmine or long-grain rice

1 sweet potato, peeled, quartered, sliced (1/4-inch)

2 cups frozen stir-fry vegetable blend with asparagus

1/4 cup finely chopped cilantro

1-2 tablespoons lime juice

Salt and pepper, to taste


Saute onion, gingerroot, lemon grass, and garlic in lightly greased medium skillet until onion is tender, about 5 minutes. Stir in water, coconut milk, rice, and sweet potato, heat to boiling. Reduce heat and simmer, covered, until sweet potato is almost tender, about 10 minutes. Mix in stir fry blend, simmer, covered, until vegetable are tender and liquid absorbed, 8 to 10 minutes. Stir in cilantro, season to taste with lime juice, salt and pepper.

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