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Indonesian Red Rice Stir Fry

I’ve been accused of taking my own sweet time.  Some years ago, as I lagged behind, I was reprimanded for it, being told in an exasperated voice, “you have no sense of urgency!”  It certainly wasn’t meant as a compliment and I had a hard time believing it could be true since being non-urgent sounded pretty terrible.

When I think back to that experience, it makes me laugh, because it is true!  Relatively speaking, I have little sense of urgency.  And it’s absolutely nothing to be ashamed of.  In this world of busy people with booked schedules and harried lives, it may even be a revolutionary act.

Stir fry recipes like this red rice dish are relaxing for me as everything may be prepped ahead of time, at my leisure.  Pour a glass of wine, turn up the music and chop.  Order all your ingredients by the stove and calmly, expertly, add them one by one until you have this delicious meal.  The recipe is adapted from The New Whole Grains Cookbook by Robin Asbell.

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Indonesian Red Rice Stir Fry

1 cup red rice
1 tablespoon coconut oil
4 large shallots, minced
3 cloves garlic, minced
1 serrano chile, seeded and minced
1-inch piece ginger root, peeled and minced
1 teaspoon ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
1/2 cup coconut milk
1/4 cup tamari or 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 chopped macadamia nuts

Fill a 4 quart saucepan 3/4 of the way with water and a pinch of salt.  Put on the stove to boil.  Once the water is boiling, add the red rice and turn down to a controlled boil, medium high should do it.  Cook until the rice is tender to taste.  Drain the water and set aside.  I cook, peel and halve my eggs while the rice is boiling.

In a wok or large saute pan, heat oil over medium-high.  Add the shallots, garlic, chile, ginger, coriander, carrot and green beans.  Stir fry until the vegetables are brightly colored and crisp-tender.

Add the coconut milk, tamari and molasses to the wok and bring to a boil.  Push the vegetables over to one side to make room for the eggs.  Place eggs in the boiling sauce, cut sides down.  Simmer for 2 minutes.  Add cooked rice to the pan and combine the ingredients gently, until everything is heated through.  Garnish with lime wedge, basil and macadamia nuts.

 

 

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