Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
This is an unusual, super tasty, easy to cook dish. But it really needs double the glaze/sauce as other comments reflect. Kaffir lime leaves are a tasty addition. I made this for a friend who is a professional chef and he loved it.
Loved this and used it as a side. Rice on the bottom, veggies on the top, topped with a piece of grilled Steelhead trout (for those in my family who need a protein like this) drizzled glaze over the top, YUM! I made 50% more glaze to be sure to have enough to drizzle. It’s another keeper. Thank you!
This was delicious! I had yellow curry paste so I used that. Corn & green peas for edamame. And the first batch of green beans fresh from the garden!
Super delicious meal! I also subbed almond butter for peanut butter and added a touch of agave. I also added some orange pepper (the spice blend from Badia) and thought it was really good!
Really good and unique flavor! I’m a real sauce lover so I’d recommend doubling the sauce. I subbed Sunflower Seed Butter for Peanut Butter because of allergies and it was great. I didn’t have cauliflower so I just did full rice. Thanks for the recipe!
Thanks for the tip about doubling the sauce!