Basic Brown Rice -- Heavenly
Jamaican Red Beans & Rice
Rice Noodles with Coconut Cashew Sauce
My only complaint about this rice recipe is it encourages overeating. Usually we have to throw brown rice away, but this didn't last long enough. It is easily adaptable to veganism since it is the cardamom and cooking method that makes it so good:
Heat 2 tbl. and 2 tbl. olive oil (i used coconut oil) in a saucepan. Break open three cardamom pods into the oil mixture. Pour in 2 cups of long grain brown rice and stir continually until the rice grains are milky white. Then pour in four cups of chicken stock or stock mixed with water. Boil about 10 minutes or until water level is at top of rice. Cover and simmer on lowest heat from 1-1/2 to 3 hours.
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1 cup dried red beans
2 cups long grain brown rice
2 cloves garlic crushed
1/4 tsp. Scotch bonnet pepper seeded and chopped
2 scallions sliced or the bulbous part left whole
sea salt to taste
2 bay leaves
6 pimento grains (allspice)
1 whole unripe hot pepper
1/4 tsp thyme
3 cups water
2 cups coconut milk
soak beans as usual and rinse. Place in a pot with garlic, water, coconut milk
and bring to a boil and simmer for 2 hours. beans should be cooked but stil
a bit firm.
Add the chopped pepper, thyme and scallions, add the rice, bay leaf, whole pepper
and pimento grains. Add more water if needed to cook the rice. Return to a boil
, reduce heat and simmer 45 min. until rice is cooked.
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I made this for dinner last night.
1 (14 ounce) can coconut milk
1/2 cup water
6 slices fresh ginger, sliced about 1/4 inch thick
2 tablespoons lime juice
2 serrano chilies, cut in half
8 cloves garlic, peeled
1 teaspoon ground coriander
1/2 cup packed fresh cilantro leaves
2 tablespoons fresh mint leaves
1 teaspoon salt
1 tablespoon natural sugar
1 cup toasted cashews
12 ounces uncooked rice noodles
3 green onions, finely minced
lime wedges
torn cilantro leaves (optional)
finely minced green onions (optional)
minced cashews, lightly toasted (optional)
shredded coconut, lightly toasted (optional)
minced cucumbers, peeled and seeded,if necessary (optional)
1. Combine the coconut milk and water in a medium-sized saucepan.
2. Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and
salt, and bring to a boil.
3. Lower the heat to a simmer, and cook uncovered for 10 minutes.
4. Remove from the heat and stir in the sugar.
5. At this point, you can let the sauce steep for a stronger flavor for a few
hours, or even overnight, or continue on with the recipe.
6. Strain the mixture through a fine sieve into a bowl.
7. Press all the liquid from the garlic, ginger, cilantro, etc.
8. Discard the solids that remain in the sieve.
9. Place the cashews in a blender, and then pour in the coconut milk mixture.
10. Puree until smooth.
11. Heat a potful of water to a boil.
12. Add the noodles, and cook them according to the directions on the package.
13. Drain the noodles, rinse, and drain again, then transfer to a large, shallow
serving bowl.
14. Immediately add the minced green onion and all the sauce.
15. Toss well and enjoy!