Rice has always been my top meal. It's what my mom would eat me when I was sick and the only food I ever wanted to be accompanied by the turbidity of the flu. As an adult, I prune between beautiful, simply cooked pots of plain rice and more elaborate creations that I consider "wild style". Hahaha. Simple preparations are the most comforting – basic brown boiled wheat with a little salt and (perhaps) a cup of butter or drizzle with good olive oil or sesame oil. Wild style editions are the opposite. It's exciting to do – even refreshing! It's when I grab from different cupboards, attack the drawer with spices and fill the rice with other seeds. I'm never 100% sure how things will turn out, but I note my favorite wild style editions in my notebook so it's easy to revisit them. This Spicy Sesame Soumi Rice has many stars next to it.
This version is not too "wild" in itself – you probably have all the materials at hand. But it's a combination that's just off-beat enough to be special. This recipe makes a pot of brown rice cooked in a thin sesame-coconut broth. It is a shower with lemon zest and drizzled with sesame-Chile oil if you like a little heat. It's the kind of rice that goes well with a vegetable garden vegetable, and as the star ingredient in any rice bowl you might dream of.
You can see coconut rice here, family style is served for lunch yesterday. It is depicted with the tempeh, the last of an avocado, simply preserved with steamed asparagus and vanilla paste (just green onions pulsated with a pinch of olive oil & a pinch of salt). If sesame rice is not your thing, but you want a way to get more greens on your plate, take a jump on the amazing green rice of Bryant Terry or browse all these other rice recipes.
Some favorite rice sources included: Massa Organics, Koda Farms, Lotus Foods and Toiro Kitchen. If you're on my list, I've also put a bunch of favorite links to rice, books and media out there and it will be linked to it in the files as soon as it comes out. Enjoy! xx -h