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Thai Sweet Potato Risotto

So, if truth must be told, I’m not a big hugger.

I definitely got enough love as a child and I’m actually very happy to hug my kids, husband, parents and siblings. That’s about 7 people. And that’s enough.

With anyone outside the magical 7, hugging just feels awkward.

It might be because I spent 10 years in education and any hug beyond a side hug felt illegal. With frontal hugs, 5th grade boys are at a somewhat inappropriate height.

The worst part is never knowing what kind of a hug someone might be leaning in for. Front or side? Where do I put my arms? Around their neck? Under their arms? How long do I stay in this awkward embrace? Inevitably, my timing is off and I’m holding on for too long a time or too short.

It’s a problem.

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This dish could totally take the place of a hug. It’s warm and easy and makes you feel happy inside. I think it’s misleading for me to call it risotto because I didn’t use arborio rice and there was no methodical stir/add more liquid/stir process. Maybe I’m trying to deceive people. Maybe I’m a big fake. Maybe I just need a good hug.

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I actually cooked the sweet potato in the rice cooker, with the rice. You might call that cheating. I call it brilliant. Also, as tonight’s theme for dinner was “Mommy is a short order cook,” it was convenient.

I’m not even exaggerating. Matty B ate bean burritos, Miss Rae had a cheese quesadilla and J Man and Great Grandpa chowed down on fried egg sandwiches.

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And thankfully, Matty B read a rousing round of “The Little Pig,” followed by the latest “Ladybug” issue to two somewhat grumpy children, on the brink of “time-out” for the rest of the night (or their lives…) while all this dinner preparation took place.

I was so appreciative, I could’ve hugged him.

But I didn’t. I ate this instead.

Creamy Sweet Potato Risotto

Ingredients

1 sweet potato, peeled and diced
1 cup brown rice
1 1/3 cup coconut milk, divided
1 cup vegetable broth
1 tsp ginger paste
1 tsp red chili paste
2 tsp soy sauce
1 TBS chunky peanut butter
1/4 cup chopped Italian parsley

Instructions
In a rice cooker, combine sweet potato, brown rice, 1 cup coconut milk and vegetable broth. Cover and cook until rice cooker is finished.

In a small bowl, whisk 1/3 cup coconut milk, peanut butter, ginger, soy sauce, and chili paste. When rice is finished, immediately stir peanut sauce into warm rice. Add parsley. Serve. Makes 2 large 1 cup servings.

Check out more healthy vegan recipes at Healthy Vegan Fridays.

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2 responses »

  1. I am so making this this week! I love peanut butter, but I never thought to put it in rice before!
    Haha, don’t worry, I’m not a hugger either. All my friends know never to touch me 🙂

    Reply

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