My husband is half Chinese, so you can imagine the amount of rice we go through! He has been a trooper as we have transitioned from white rice to brown rice, and recipes like this have definitely helped! This dish is so warm and comforting—a wonderfully filling dinner, especially with black beans! The recipe comes from the Food Babe blog (http://foodbabe.com/2012/04/20/thai-rice-bowl/). The ingredients are all the same, but I changed the preparation to make it a quicker meal.
Thai Rice Bowl 1 cup water 1 cup coconut milk 1 cup brown rice ¼ cup red onion or green onions Handful of fresh cilantro chopped ¼ cup diced carrots 1 tbsp coconut oil 1 tsp ginger root minced (or ¼ tsp. ground ginger) ¼ tsp turmeric ½ tsp sea salt or more to taste (I don’t add the salt and it still tastes fine)
Toppings ¼ tsp lime zest + juice Red pepper flakes Toasted jungle peanuts or raw cashews
- Sautee onions and carrots in oil, about 5 min.
- Add spices and sauté about 30 seconds.
- Add rice and cilantro and stir for about 1 minute.
- Add liquids, bring to boil.
- Reduce heat, cover, and simmer 20+ minutes.