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Africa Bowl With Rice, Mushrooms, And Yams
Inspired by ingredients used in East African cuisine, including mushrooms, yams, and groundnuts.
Prep Time: 00:15
Cook Time: 00:40
1/2 cup minced onion, divided
1/4 cup raw brown rice
6 tablespoons coconut milk
6 tablespoons broth
salt and pepper to taste
2 tablespoons olive oil, divided
1 sweet potato, peeled and cut into french fries
4 ounces clean and sliced mushrooms
1 clove fresh or dried garlic, minced
1 cup shredded red cabbage
1 cup shredded romaine
1/4 cup shredded mint
2 thinly sliced scallions
1 tsp sesame oil
1 tablespoon fresh lime juice
1/2 cup cooked garbanzo beans
2 - 4 tablespoons roasted peanuts
1Heat the oven to 400º. Heat a medium saucepan on the stove. When hot, ad 1 and 1/2 teaspoons of olive oil. When oil is hot, add 1/4 cup of onions, and sauté til golden. Add rice and stir until rice becomes transparent. Add the coconut milk and broth, bring to a boil. Cover and simmer.
2Put 1 and 1/2 teaspoons of oil in a bowl. Toss the sweet potatoes in the oil, adding salt and pepper to taste. Remove from oil and place on a parchment-lined baking sheet. Roast 15 minutes, then turn and roast an additional 15 minutes. Remove from oven.
3Pour oil from sweet potato bowl into a medium skillet; heat, and add remaining onion to pan. When onions begin to turn golden, add sliced mushrooms. Cook til wilted. Add garlic in last minute of cooking. Set aside.
4Mix 1 tablespoon of oil with 1 tsp of sesame oil and lime juice in bowl. Add shredded cabbage, romaine, and mint. Toss until thoroughly coated.
5When rice is done, add chickpeas.
6To assemble, place half the salad on one side of plate or bowl, and rice and bean mixture on the other side. Add sweet potatoes and garnish with peanuts.
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