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.
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.
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).
This recipe originally appeared on GratefulGrazer.com.