Coconut Black Rice


coconut rice I know what you’re going to say — where am I supposed to find forbidden black rice? The answer: Everywhere. More stores — not just Whole Foods — are picking up on the fact that parents are excited by all the creative ways to work nutritious grains like quinoa, millet, into their family’s diets. Last week, I made a batch in coconut milk and served it with a Thai-style fish. I have to say, it was pretty freaking good. For the rice: Just follow the instructions on the package, replacing the liquid with the same amount of light coconut milk.

Thai-style Striped Bass (serve with Coconut Rice)
¾ pounds thick firm fish, such as striped bass
canola oil
1 tablespoon minced lemongrass
1 teaspoons minced ginger
2-3 tablespoons minced shallot
½ garlic clove, minced
canola oil
1 teaspoon curry paste
¼ cup chicken broth
¼ cup coconut milk
¼ cup water
dried thai chilies

Sautee salted striped bass filet in canola oil over high heat, each side about 2-3 minutes. Remove and tent with foil. Add more canola oil. Sautee lemongrass, ginger, shallot, garlic until fragrant, about 2-3 minutes. Add curry paste and smush around. Add all liquid, basil and chilies and bring to a simmer. Add fish back and cook a few mintues til cooked through. Cover for a minute or so. Sprinkle with scallions if you have them.

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