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Add grilled fish, chicken or tempeh to this luscious salad, and you have a party-worthy entree!
Ingredients
1 3/4 cups to 2 cups water
1 cup Camargue Riz Rouge (red rice)
2 tablespoons ginger grapeseed oil
4 large shallots, chopped
3 cloves garlic, chopped
1 large red chile, seeded and chopped
1-inch piece ginger root, chopped or grated
1 teaspoon ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
1/2 cup coconut milk
1/4 cup soy sauce
1/2 teaspoon molasses
4 large eggs, boiled and peeled
1 large lime, quartered
1/2 cup julienned fresh basil
1/4 cup macadamia nuts, toasted and chopped
Instructions
In a 1-quart saucepan with a tight-fitting lid, bring the water to a boil. Rinse the rice and drain in a fine-mesh strainer. Addthe drained rice to the boiling water and keep the heat high until it returns to a boil. Reduce the heat to low and cook for 45minutes, or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes, and then let cool to roomtemperature. (HS note: or you can start with about 2 1/2 cups precooked rice.)
In a wok or large sauté pan, heat the oil over high heat. Add the shallots, garlic, chile, ginger, coriander, carrot, and greenbeans. Stir-fry until the vegetables are crisp-tender.
Add the coconut milk, soy sauce, and molasses to the wok, and bring to a boil. Push the vegetables over to one side to make roomfor the eggs. Halve the boiled eggs lengthwise, and place in the pan, cut sides down. Simmer for 2 minutes. In a large bowl, mix the contents of the pan with the rice. Add the basil and macadamias, then toss and serve with a squeeze of lime.
Serves 8.
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