1 ¾ cups to 2 cups water
1 cup red rice
2 Tbsp canola oil
4 large shallots, chopped
3 cloves garlic, chopped
1 large red chile, seeded and chopped
1-inch piece ginger root, chopped
1 tsp. ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
½ cup coconut milk
¼ cup soy sauce
½ tsp. molasses
4 large eggs, boiled and peeled
1 large lime, quartered
½ cup julienned fresh basil
¼ cup macadamia nuts, toasted and chopped
Robin Asbell [2] is a natural foods chef, culinary educator, and author of “The New Whole Grains Cookbook [3].”
Links
[1] https://oldwayspt.org/grain/rice
[2] http://www.robinasbell.com/
[3] http://www.amazon.com/exec/obidos/ASIN/081185647X/oldwayspreservat/103-1446448-4127826