COCONUT-MATCHA JEWELED RICE SALAD p.109 SERVES 4-6 Ingredients: 2 cups brown basmati rice, soaked in filtered water overnight 2 tablespoons grapeseed oil, divided 1 cup finely diced shallot (about 3 medium shallots) 1 clove garlic, finely diced 3 whole cloves 3-inch piece of Ceylon cinnamon stick 2 cups coconut milk 3 cups filtered water 1½ teaspoons matcha powder 1½ cups dried fruit (diced mango, apricots, cranberries, and goji berries) 1 cup golden raisins ½ teaspoon ground coriander 1 cup roughly chopped raw pistachios ½ cup raw slivered almonds ¼ cup raw seeds (pumpkin, sunflower, and hemp are good choices) 2 cups finely shredded purple cabbage (about 1 small head) 2 cups finely shredded carrots (about 3 large carrots) 1 cup pomegranate seeds 1 cup unsweetened coconut flakes ¼ cup finely chopped scallion 1 tablespoon orange zest (optional) ¼ cup good-quality extra virgin olive oil sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing
5. Once boiling, reduce the heat to low, and simmer, covered but slightly cracked open, for 40 to 45 minutes. If the rice is fully cooked but hasn’t absorbed all the liquid, it’s perfectly fine to drain. 6. Remove the cloves and cinnamon stick, and allow to cool uncovered. 7. Fluff the rice with a fork, and season with salt and pepper. 8. While the rice is cooking, in a medium skillet over medium heat, add the remaining 1 tablespoon of grapeseed oil. 9. Add the dried fruit, raisins, and coriander. Stir occasionally until the fruit begins to soften, about 3 to 4 minutes. 10. Season with salt and pepper, and transfer to a plate to cool. 11. In the same skillet, toast the pistachios, almonds, and seeds over medium heat for about 2 to 4 minutes, and transfer to another plate to cool. 12. Arrange the rice, fruit mixture, nuts and seeds, cabbage, carrots, pomegranate seeds, coconut fakes, scallion, and orange zest, if using, on a large serving platter or on individual plates.
Directions:
13. Drizzle with the best-quality extra virgin olive oil you can fnd, and sprinkle with fnishing salt and freshly cracked black pepper, if desired. Toss thoroughly at tableside to combine.
1. Drain and rinse the rice, shaking the strainer to remove any excess water.
GREEN MANGO, MINT, AND RICE NOODLE SALAD WITH CHILE OIL
2. Add 1 tablespoon of the grapeseed oil to a large saucepan or Dutch oven over medium heat.
SERVES 4
3. Cook the shallot, garlic, cloves, and cinnamon stick for 1 to 2 minutes, stirring occasionally, until fragrant.
1 green mango, peeled and sliced into very thin matchsticks 2 limes, divided 8 ounces brown rice pad thai noodles 1 (9-ounce) package mung bean sprouts 5–6 scallions, thinly sliced on the bias ½ cup roughly torn fresh mint
4. Add the rice, and stir to combine. Add the coconut milk, fltered water, and matcha powder. Stir to combine, and bring to a boil.
Ingredients: