Indonesian Celebration Rice Dinner
In Indonesia, celebration meals are often centered around this delicious yellow rice. The yellow in the rice comes from turmeric, a relative of ginger and galangal, and is an extremely health-giving spice that has anti-cancerous properties! Serve the rice along with grilled chicken satay or a health food store smoked or five-spice tofu.
| Ingredients | Amount |
|---|---|
| Basmati Rice | 2 cups, rinsed |
| Lite Coconut Milk | 1 can |
| Chicken or vegetable broth | 2 cups |
| Lemongrass | 1 stalk |
| Ginger | 2 inch piece, cut into quarters |
| Bay leaf | 1 |
| Turmeric | 1 Tbsp. |
| Tomatoes | 2, diced |
| Cucumber | 1, diced |
| Cilantro | 1/4 cup |
| Avocado | 1, sliced |
| Peanuts | 1/2 cup |
| Romaine leaves | Torn, desired amount |
| Dressing | |
| Ingredients | Amount |
| Rice wine vinegar | 1/3 cup |
| Olive oil | 1/3 cup |
| Soy sauce | 1/3 cup |
| Garlic powder | 1/2 tsp. |
| Salt & pepper | desired amount |
Directions
Add rice to a pot. Add the can of coconut milk. Add enough broth to create a liquid amount of one knuckle above the rice. Add the ginger, bay leaf and turmeric. Season with salt. Bruise lemongrass stalk with the end of a knife handle, then add to pot. Bring the rice to a boil. Once it's boiling, turn down to low, cover, and wait until all the moisture is absorbed into the rice.
Allow the cooked rice to cool down. To the cooled rice, add diced tomatoes, diced cucumber, cilantro, and the avocado.
Make a salad dressing from the olive oil, the rice wine vinegar, soy sauce, garlic powder, and salt and pepper.
Place torn romaine in a presentation plate or shallow dish. Toss rice with dressing. Top romain with rice, and garnish with peanuts.
Serve with chicken satay, or smoked or five-spice tofu and sriracha sauce.
