I was going to make manicotti, but then I found this recipe and thought “Ah-HAH! I can finally use my wok!” It smells delish—tasting is tomorrow at lunch!
(This recipe is from the Lunds & Byerly’s Fall 2007 issue of Real Food.)
1 3/4 cups to 2 cups water
1 cup red rice (Where to find red rice? I used brown rice.)
2 tablespoons canola oil
4 large shallots, chopped
3 cloves garlic, chopped
1 large red chile, seeded and chopped
1 1-inch piece ginger root, chopped
1 teaspoon ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
1/2 cup coconut milk (don’t forget to SHAKE it like I did)
1/4 cup soy sauce
1/2 teaspoon molasses (gingerbread cookies with the rest of the bottle?)
4 large eggs, boiled and peeled
1 large lime, quartered
1/2 cup julienned fresh basil
1/4 cup macadamia nuts, toasted and chopped
In a 1-quart saucepan with a tight-fitting lid, bring water to a boil. Rinse rice and drain in a fine-mesh strainer. Add drained rice to boiling water and keep heat high until it returns to a boil. Reduce heat to low and cook for 45 minutes, or until water is absorbed. Let pot stand, covered, for at least 10 minutes, and then let cool to room temperature. (OR use your rice steamer like I did.)
In a wok (!!) or large sautÃ© pan, heat oil over high heat. Add shallots, garlic, chile, ginger, coriander, carrot, and green beans. Stir-fry until vegetables are crisp tender.
Add coconut milk, soy sauce, and molasses to wok, and bring to a boil. Push vegetables over to one side to make room for eggs. Halve boiled eggs lengthwise, and place in pan, cut sides down. Simmer for 2 minutes. In a large bowl, mix contents of pan with rice. Add basil and macadamias (and lime and basil?), then toss and serve.