Coconut Ginger Rice

1 (14 oz) can unsweetened coconut milk (not water or cream)
2 1/4 cups water
2 cups jasmine or Basmati rice
4 slices fresh, peeled giner
Garnish: chopped fresh parsley or cilantro

Combine coconut milk and 2 1/4 cups water in a heavy saucepan. Stir in rice and ginger. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat and fluff with a fork; cover and let stand 5 minutes. Remove ginger before serving. 4-6 servings.

Oven Risotto with Lemon, Chicken and Arugula

This lemony risotto requires virtually no stirring, so you can spend a few minutes getting it ready and then leave it alone until the very end. If Meyer Lemons are available use those, but feel free to substitute regular lemons. You can leave out the chicken and place a piece of grilled salmon atop the risotto before serving. It's fantastic with the lemony rice. Adding chopped tomatoes at the end is also an option, for a little color. From a good friend and wonderful cook, Marsha Godfrey.

2 tablespoons olive oil
1 small onion, diced
half the meat from a rottisserie chicken, cut into bite-size pieces
1 1/4 cups carnaroli or arborio rice
1/4 cup freshly squeezed Meyer Lemon juice (from about 2 lemons)
3 cups chicken broth
3 tablespoons butter
1/2 cup grated Parmesan cheese, plus more for garnish
lemon zest from 1-2 lemons (I used 1 1/2)
3 cups baby arugula or spinach leaves
1 1/2 cups frozen peas
-- Kosher salt and ground black pepper or red pepper flakes, to taste. I added about 1/4 tsp cayenne before it went in the oven.

Instructions: Preheat the oven to 400°F.

In an ovenproof stockpot or Dutch oven over medium heat, warm oil until hot but not smoking. Add onions and let cook untouched for 2–3 minutes. Stir and continue to cook for another 2–3 minutes, mixing occasionally. Season with salt and pepper, then stir in the rice until completely coated with the oil.

Add lemon juice and let boil until completely evaporated, about 1 minute. Stir in the chicken broth, cover, and stick the whole pot into the oven. (a little cayenne, optional) Cook until most of the liquid has been absorbed, about 30 minutes.

Remove pot from oven, and stir in the chicken, peas, butter, Parmesan cheese, lemon zest, arugula/spinach and 1/2 cup water. Season to taste with salt and pepper and let stand for 5 minutes. (I had to add just a little more water to get the right soft consistency) Serve with extra Parmesan for grating at the table.

Per serving: 517 calories, 34 g protein, 41 g carbohydrate, 23 g fat (10 g saturated), 99 mg cholesterol, 374 mg sodium, 2 g fiber.

Black Rice Salad with Asian Dressing

From my friend Judy Shabert, served up with beets-from-her-garden salad and first-of-the-season artichokes. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box.
Serves 4-6 as main course. Can be served sans tofu as a side dish.

3 cups cooked black rice (or Lundberg's Japonica rice, follow package directions (1 cup uncooked)
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.

2. Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.

3. Just before serving, toss with the vinaigrette.


Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don’t toss the tofu with the soy sauce until you’re ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing.

ASIAN DRESSING
This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.

1 garlic clove, finely minced or puréed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

1. Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

Yield: Makes 2/3 cup.

Advance preparation: This dressing keeps for several days in the refrigerator.