Indonesian Rice Bowl

indonesian-rice-bowl

Back to school. Back to work. Back to quick, easy bowl foods for dinner. This one makes great leftovers for lunch, too. I don’t think I’m the only one who looks at a bowl of red (or brown) rice, assorted veggies, some nuts, tofu and sauce and gets excited for dinner.

This one is special to me. I don’t normally make a dish more than once, but this has been in regular rotation for years. I think it’s the coconut milk, chilies, ginger and macadamia nuts that make it really sparkle. If you can’t find (or afford) red rice for this, it tastes just as good with brown rice. And I’ve made it with all manner of vegetables to match the seasons: asparagus in the spring, green beans for summer, brussels sprouts in the fall…

Don’t be scared away by the list of ingredients, it actually comes together fairly quickly.

rice-and-nutsIndonesian Rice Bowl

1 c. red (or brown) rice
8 oz. firm tofu (my belly likes the sprouted kind the best), cubed
1/3 c. macadamia nuts, chopped
1 T. coconut oil (or any other oil you like)
1 shallot, minced
2 garlic cloves, minced
1 in. piece of ginger, peeled and finely chopped
1 red chili, seeded, finely chopped
1 tsp. ground coriander
a couple carrots, sliced on the bias
1 head of broccoli florets, sliced thin
1/2 c. coconut milk
2 T. shoyu
juice of one lime
chopped cilantro, for garnish

Preheat the oven to 350. Start the rice in a heavy bottomed pot with 2 c. water. Bring to a boil then cover, turn down to low and simmer until tender. Depending on the type of rice, that could take anywhere from 30-50 minutes. When it’s done, the water will be gone, then let it sit, covered, for 5 minutes.

Spread the nuts in a single layer on a baking sheet and slide into the oven for about 15 minutes, or until browned and fragrant.

Heat the oil in a skillet over medium heat. Add the tofu in a singer layer and let it sit until it forms a crust and doesn’t stick to the pan, it may take up to 5 minutes. Flip the cubes and let at least 2 sides get brown, maybe more. It took me about 15 minutes altogether. Remove from pan and set aside.

Heat more oil in the same pan if you need to and add the shallot, garlic, ginger, chili and coriander. Fry for about a minute, then add carrot and broccoli. Cook them until they are tender, or “crisp-tender” if you prefer. Add the tofu back in the pan.

Pour the coconut milk, shoyu and lime juice into the pan. Let everything simmer together for a few minutes, then stir the whole thing into the cooked rice.

Serve topped with the macadamia nuts and cilantro.

serves 4

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5 Responses to “Indonesian Rice Bowl”

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  1. This sounds so lovely! What a great weekday meal! (or anytime).

  2. Helen Biggar says:

    It sounds & looks delicious! Could I use chicken, instead of the tofu?

  3. Laura says:

    Bowl food for the win! It truly is the savior of the normal school/work week supper crunch. Such great fuel. Excited to try your brilliant coconut milk, shoyu and lime saucing technique too.

  4. Kate says:

    I do so love dishes like this; simple but with a lot of complex flavors. A plus that it can slide in to a good wide bowl, heavy in the hands and comforting in taste. I’m thinking with our upcoming sub-zero cold snap, a dish like this is a good fit.

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