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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is from my Sunset Cookbook. This recipe combines a spinach salad with orange slices; then topped with a sweet potato, golden raisin, pomegranate stir-fry bathed in a coconut,orange-honey dressing. Sounds really interesting and delicious. Ingredients:
3 large oranges |
24 large spinach leaves, rinsed and crisped |
1/2 cup chicken broth, fat-free (or vegetable broth) |
1/2 cup golden raisin |
1/4 cup fresh orange juice |
2 teaspoons honey |
1/8 teaspoon ground cloves (i might prefer cinnamon) |
1/8 teaspoon ground nutmeg |
2 teaspoons vegetable oil |
2 large sweet potatoes, peeled and cut into 1/4 inch cubes |
1/4 cup coconut, sweetened and shredded |
1/3 cup pomegranate seeds |
Directions:
1. Cut off and discard peel and all white membrane from oranges; then cut fruit crosswise into thin slices. Cover and set aside. Arrange spinach leaves on a rimmed platter; cover and set aside. In a bowl, stir together broth, raisins, orange juice, honey, cloves and nutmeg; set aside.
2. Heat oil in a wide nonstick frying pan or wok over medium high heat. When oil is hot, add sweet potatoes and 2 tablespoons water; stir-fry until potatoes begin to brown and are just tender-crisp to bite (about 7 minutes). Add some water, 1 tablespoon at a time, if pan appears dry. Add broth mixture to pan; cover and cook until potatoes are just tender to bite (about 5 minutes). Uncover and stir-fry until liquid has evaporated. Remove pan from heat and stir in coconut and 1/4 cup of the pomegranate seeds.
3. Arrange orange slices over spinach leaves on platter. Spoon potato mixture over oranges; sprinkle with remaining pomegranate seeds.
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