Anyone who knows me knows that I absolutely adore the bulk foods section of the grocery store. You can try all sorts of new foods without much commitment (juuuuuuuuust in case you do not care for the food item). I use the bulk section as a tool for culinary experimentation all the time, particularly with my grains (and my beans!). So, when I saw this pink rice, I just knew I had to try it (pink being my favorite color and all)!
I adapted my basic baked herbed brown rice recipe and spiced it up with a little lime and ginger. The final dish turned out mildly fragrant and super tender. Yes and Yes! I served it with some adzuki beans and a simple salad. As my nana would say, it was “just lovely!”
Have a great day folks and see you next week with a new recipe!
Lime Ginger Baked Pink Rice
Ingredients:
1 cup pink rice–rinsed
1 cup vegetable broth
1 cup coconut milk
1 teaspoon ginger powder
1 teaspoon olive oil
dash salt
black pepper
juice/zest from one lime
Method:
*Preheat oven to 375 degrees F. Wash rice and add the rice to a 8″ x 8″ pan.
*Blend all remaining ingredients except lime zest. Bring to a boil on the stove top. Add the boiling liquid to the rice. Cover with aluminum foil. Bake one hour. Remove from oven. Remove foil. Fluff with fork. Fluff with lime zest (to taste).
