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.

1. 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.

2. 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.

3. 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.

fn
*Inspirations and Adaptations is the name of a chapter in Alice Waters

NOTES : Caramelized sweet potato. And it looked good too! next to dark green broccoli. This was absolute nectar. If you dont care for cilantro, do add a fresh herb like tarragon. hope you try this one.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.