Sweet Potato Coconut Cashew Rice
Adapted from The Family Kitchen
1 large sweet potato, peeled and diced
1/3 cup unsweetened shredded coconut
1/3 cup chopped cashews
2 tsp olive oil
1 small yellow onion, peeled and diced
1 tsp minced fresh ginger
1 clove garlic, peeled and minced
1 cup Jasmine or Basmati white rice (I used Jasmine)
1 cup water
1 cup coconut milk
1 bay leaf
1/2 tsp ground ginger
pinch of salt
pinch of cinnamon
2-3 tbsp sultana raisins
2 tbsp pure maple syrup
2 cups chopped spinach
chopped fresh cilantro for garnish
Preheat the oven to 400°. Place the diced sweet potato on a baking sheet and toss with a bit of olive oil. Roast in the oven for 20-25 minutes, until tender.
Heat a medium-sized saucepan over medium heat. Add the coconut and cashews. Cook for a few minutes, stirring often, until the coconut is lightly toasted and the cashews are lightly browned. Remove from pan and set aside.
Add the olive oil to the pan. Once the oil is hot, add the onion and cook for about 4-5 minutes, stirring occasionally, until softened and lightly browned. Add the ginger and garlic and cook for about 30 more seconds.
Add the rice, water and coconut milk to the pan. Stir in the spices and bay leaf. Bring to a boil, then reduce heat to low, cover and simmer for about 12 minutes (or cook according to rice package directions).
Once the rice is done, remove the pot from the heat, take out the bay leaf and add the raisins. Cover and let sit for 5 minutes. Remove lid and fluff the rice with a fork.
Stir in the maple syrup and spinach, and the reserved sweet potato, coconut and cashews.
Serve warm. Garnish with cilantro.
Makes about 4 servings.