It gets really hot in the summertime in south Mississippi. Today it was 100 but “felt like 110.” Humidity at around 80 percent. Not the best weather for cooking.
Today felt like a day to lay around like the lions in the savannah, waiting for nightfall and a little respite from the heat. But in Mississippi the heat of the day becomes the heat of the night and there is no relief.
On days like today I like to throw some rice in the cooker, add a little veg and seasoning and let the rice cooker do the work without a lot of extra heat.
This concoction I made from whatever was laying around the kitchen. Organic pink Madagascar rice, leftover roasted sweet potatotes and some frozen edamame and vegetables. You can use butternut squash or pumpkin instead of sweet potatoes, and use whatever other vegetables you have handy. Garbanzo beans can work instead of edamame, so there are a lot of variations to this dish so you can make it several times without getting bored with it.
I seasoned this with tamarind paste, coconut oil, garlic, ginger and nutmeg.
It takes about 25 minutes to half an hour to prepare, so it’s done before you know it.
Lazy rice with edamame and sweet potatoes
1 cup pink Madagascar rice
2 cups water
1-2 tablespoons coconut oil
2 cloves garlic, minced
1 tablespoon thinly sliced ginger
1 teaspoon tamarind paste (more or less to taste)
1/4 teaspoon ground nutmeg
3/4 cup cooked edamame
1 cup of your favorite mixed vegetables (fresh or frozen)
1 medium roasted sweet potato, cubed
Salt and pepper to taste
Put the rice and water in the rice cooker. Turn it on. Add vegetables and edamame when the rice is about halfway done (10-15 minutes). Saute garlic and ginger in coconut oil. Remove from heat and stir in tamarind paste and nutmeg. Toss the mixture in with the rice when it is done. Let sit for about five minutes. Gently toss in sweet potato cubes. Salt and pepper to taste.