Ginger Coconut Brown Rice + Banh Mi Bowl

GINGER COCONUT BROWN RICE

I must have made this rice at least 10 times before nailing it (and probably made it 10 more times since then because I couldn't stop eating it!). It's sweet, salty, nutty, heaven! 

The coconut milk adds a mild sweetness and creaminess, the ginger makes it burst with warming, spicy flavor, and the cilantro adds a fresh, bright herby note. All of these elements paired with some delicious nutty, slightly chewy brown rice? YES PLEASE!

What do I eat it with?

So it's just rice...but what do you eat it with? Make a bowl!

M favorite combo is a banh mi bowl. Banh mi is a common Vietnamese sandwich that is full of pickled vegetables, fresh herbs, usually pork, and a spicy creamy sauce all nestled inside a French baguette. 

I make it by assembling a bowl as follows: Coconut Ginger Brown Rice, Pickled Carrots + Daikon, shredded chicken, some sort of vegetable (roasted veg, massaged kale), a ton of herbs (cilantro and mint are best), my Sriracha Yogurt Sauce, and some peanuts for crunch. 

Guess what? Recipes are all below!

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Ginger Coconut Brown Rice

Serves 4-6

Ingredients:
1 1/2 cups short grain brown rice
2 tbsp minced ginger
1 can full-fat coconut milk
3/4 cup water
1/2 tsp salt
1/2 cup chopped cilantro

Instructions:
In a medium saucepan over high heat, add the brown rice, ginger, coconut milk, water and salt.

Bring to a boil, stir, then reduce the heat to low and simmer, covered, for 35-40 minutes. You know it's done when most (but not all) of the liquid has evaporated and the rice is tender but slightly chewy. You want a little liquid to keep it slightly 'saucy'.

Remove from heat and let it sit, covered, for 10 minutes to absorb the extra moisture. 

Add the cilantro and fluff it in with a fork. Taste and add more salt, if needed. 

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Pickled Carrot and Daikon Radish (Do Chua)

Ingredients:
1 large carrot, cut into thin matchsticks
1 large daikon radish, cut into thin matchsticks (or just use another carrot)
1 jalapeno, thinly sliced (optional)
1/4 cup organic cane sugar
1 tbsp sea salt
1 cup water
1/2 cup rice wine vinegar or white vinegar (apple cider vinegar will work too)

Instructions:
In a bowl, add the carrots, daikon, jalapeño (if using), sugar and salt. Use your hands to massage the sugar and salt into the veggies until it has disintegrated.

Pack the carrots and daikon into a large mason jar. Add the water and vinegar and shake to combine. Press the carrots and daikon down so they are submerged.

Allow to sit in the fridge overnight or for at least 4 hours. 

Sriracha Yogurt Sauce

Ingredients:
1/2 cup plain whole milk yogurt
1 tbsp sriracha or other hot sauce
2 tsp lemon juice
1/4 tsp salt
Water, to thin

Instructions:
In a small bowl, whisk together the ingredients. Add water until it reaches a good sauce consistency. Taste and add more sriracha, lemon or salt if needed.