Tuesday, November 16, 2010

Carrot Rice and Baked Sweet Potato Fries

Sunday Menu – Asian Turkey Meatballs, Carrot Rice, Baked Sweet Potato Fries
Farm Share Produce – Carrots, Sweet Potatoes

The Asian Turkey Meatballs with Carrot Rice recipe is in Everyday Food Issue 77. I highly recommend the whole meal.

Carrot Rice
From Everyday Food Issue 77

1 ½ cups water
Coarse salt
1 cup long-grain white rice
1 Carrot, shredded with the smallest shred on box grater so it mimics the size of the rice
1 T scallion greens

Add water and salt to a medium saucepan and bring to a boil. Add rice, stir, and return to boil. Cover, reduce heat to simmer and cook about 15 minutes, until rice is tender. Remove from heat and add Carrot to the top of the rice. Let stand covered 5 minutes, then fluff with fork to stir in the Carrot. Garnish with scallion greens.

Baked Sweet Potato Fries

I love that the recipe gives a variety of spices that can be used to season the fries. I chose Chinese Five Spice because of the Asian flair to the rest of the menu. I like the suggestion to put the fries on a wire cooling rack in the pan to circulate the air. I also liked the suggestion of heating the pan in an oven up to 500 degrees. I got distracted and meant to return the heat to 450 degrees to bake the fries. They were a little crispy (burnt).

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