This herb rice is inspired by a delicious, Malaysian salad called nasi ulam. Three types of fresh herbs are used in this party-worthy side dish.
Course Main Course, Salad, Side Dish
Cuisine Asian, vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Ingredients
Sweet Potato:
1 tablespoonmelted coconut oil
1 ¾cupscubed sweet potato(1 medium)
salt and pepper
Salad:
1 ½ cupscooked brown rice(I used long grain)
¼cupshredded coconut(toasted if desired, see note)
¼cupfresh basil cut into chiffonade (thin strips)
¼ cupchopped fresh mint
¼cupchopped fresh cilantro
3tablespoonsminced shallot(1 medium)
1tablespoonmelted coconut oil
2teaspoonsgrated lime peel
1tablespooonlime juice
2teaspoonsrice wine vinegar
1teaspoonsoy sauceor tamari
Instructions
Prepare the sweet potato: Stir coconut oil, sweet potato, and salt and pepper in a hot skillet over medium-high heat. Cook, stirring occasionally, 8 minutes, or until tender and browned on edges. Remove from heat and set aside.
Prepare the salad: Stir cooked sweet potato, cooked brown rice, coconut, basil, mint, cilantro, shallot, coconut oil, lime peel, lime juice, rice wine vinegar, and soy sauce. Serve immediately or refrigerate up to 5 hours.
Notes
Serves 4 as a side dish or 2 as an entree. To toast coconut: spread coconut on a dry, hot skillet over medium heat. Cook 5 minutes, stirring constantly, or until golden brown. Gluten-free variation: use gluten-free tamari instead of soy sauce to make this recipe gluten-free. If you can't find mint (or don't like the taste), replace with additional basil or cilantro. Use lemon or Thai basil if desired. Recipe adapted from Cooking Light (July 2018, page 63).