This time next week I will be on Singapore Airlines, enjoying a raw vegan meal on my way to Koh Samui, Thailand. To say that I’m excited and just can’t hide it, is an understatement. I’ve got all things Thai on the mind, including my eating!
Last week I had the most magnificent Thai Rice Bowl – The crazy thing? I didn’t even cook it – my husband did. He pulled this recipe out of no where and I was seriously impressed! I happened to take a couple of pictures while he wasn’t looking to see if I could capture it for y’all. The smell of this rice will intoxicate your whole house, you won’t be able to resist getting hungry… it is so warm, comforting, sweet, salty, spicy and crunchy! So good in fact, I ate lunch twice that day!
- 1 cup water
- 1 cup coconut milk
- 1 cup brown rice
- ¼ cup red onion or green onions
- handful of fresh cilantro chopped
- ¼ cup diced carrots
- 1 tbsp coconut oil
- 1 tsp ginger root minced
- ¼ tsp tumeric
- ½ tsp sea salt or more to taste
- ¼ tsp lime zest + juice
- red pepper flakes
- toasted jungle peanuts or raw cashews
- In a large pot, combine all ingredients (except toppings) and bring to a boil
- Stir well, reduce heat and simmer for 60 mins
- Stir in toppings and fluff with a fork
- Serve family style
Do you notice something missing? Yes, no final Thai Rice Bowl picture. Seduced by the aroma of the thai spices, I inhaled my bowl so fast, and totally forgot to take a picture. Sorry! If you end up trying this recipe and can send me a picture, I’ll include it here. Unless I make it again firstReady Set Go!
Have a great weekend,