I’ve been really into making bowls for my lunches recently. Grain + protein + veggies + some kind of sauce that I throw together. It’s great because there are so many combinations and flavors to play with. This recipe is what I made for lunch today and since it got such a big response on FB, I figured I’d post it. Actually, Anna specifically requested that I post it. I wasn’t trying to hold out on you. I promise. It was just something I threw together out of things in my pantry that needed to be used and it just happened to be delicious. I’m also going through a MAJOR coconut phase. And a pretty major seaweed phase. And avocados…you’ll probably see those popping up here quite a bit in the next few weeks.
This recipe is all about improv, so adjust the arame and ginger to your liking. Just remember that the arame expands when it soaks.
Coconut-Ginger Arame Rice
Note: For those of you unfamiliar with arame, it’s a type of seaweed and can be found in the ethnic food section of your health food store.
1 c. jasmine rice (can also use any combination of brown, white, red, black, or purple rice, whatever strikes your fancy)
3/4 c. water
1 c. coconut milk (not lite)
1/2 tsp. ground ginger
spoonful of coconut butter (like I said, I’m going through a phase…)
arame (I honestly didn’t measure…use as much or as little as you want)
pinch of sea salt
pinch of sesame seeds
2 heads baby bok choy, chopped
Rinse your rice three times (yes it has to be three) in a medium saucepan, and then add the water and coconut milk. Bring to a boil, then lower to a simmer, cover, and cook for 15-20 minutes. Remove it from the heat, keeping it covered, and let it steam for another 15 minutes or so.
While your rice is cooking, soak your arame in cold water for about 20 minutes. Then drain and rinse. Sprinkle some sea salt and sesame seeds over it and set aside.
Also while the rice is cooking, steam the bok choy.
Once the rice is done, mix in the ginger and coconut butter, then add the arame mixture and enjoy!