3/4 cup brown rice–wild rice mix
3 cups sweet potato, diced into 2cm cubes
olive oil spray
1 tablespoon olive oil
1 small red onion, roughly diced
3cm piece ginger, peeled, finely chopped
3 garlic cloves, finely chopped
400g button mushrooms, halved
1 red capsicum, thinly sliced
200g fresh or frozen green beans
3 tablespoons no-added-salt, no-added-sugar peanut butter
1 tablespoon honey
1/4 cup raw peanuts
fresh coriander leaves, to garnish
Step 1 Cook rice in a large saucepan of boiling water according to packet instructions, or until soft and fluffy; drain and set aside.
Step 2 Preheat oven to 180°C. Line a large baking tray with baking paper. Put sweet potato on tray, spray with oil, toss and roast for 10–15 minutes, or until just soft
Step 3 Meanwhile, heat olive oil in a large non-stick frying pan set over medium–high heat. Add onion, ginger, garlic, mushrooms and capsicum to pan; cook, stirring, for 5 minutes, or until vegetables soften. Add green beans and stir for 2–3 minutes, or until hot.
Step 4 Combine peanut butter with 6 tablespoons hot water in a small bowl; whisk well to aerate. Add peanut sauce to frying pan with honey and peanuts; stir well, then stir in reserved cooked rice and roast sweet potato.
Step 5 Divide satay wild rice among 4–6 bowls, garnish with a few coriander leaves and serve.