Rice Me!
November 15, 2010
A few weeks ago, I attended a great seminar at the Local Development Corporation of East New York in Brooklyn, NY. The best part of the seminar was to have my new recipe for brown rice sampled while we networked. The rice was part of a Caribbean themed menu, most attendees did not believe it was brown rice. I paired the brown rice with my signature homemade jerk rub on skinless thighs and peas with caramelized onions. I will share this great brown rice recipe with the schools I am adopting for Chefs Move To Schools, PS 89 in East New York and MS 534/PS 25 in Bedford-Stuyvesant.
During the holiday season, keep it nutritious and delicious!
COCONUT GINGER RICE
Serves 6
Brown Rice, 1 cup
Coconut Milk, 2 cups
Vegetable Stock, 1 cup
Ginger Extract, 1 Tbsp
Ginger, Fresh 4 Tbsp minced
Cumin, 2 tsp
Garlic, 4 cloves pureed
Thyme, 10 sprigs
Parsley, 4 Tbsp minced
Cayenne Pepper, to taste
Kosher Salt, to taste
1. Combine all items except the rice and bring to a boil in a pot.
2. Add rice and cook until liquid is absorbed, about 45 minutes.
3. Serve with a spicy marinated wild caught fish or lean meat and of course a delicious vegetable such as asparagus, string beans or mushrooms.
