Huge News…and Coconut Rice!

As of last Monday January 23rd, I took a full-time job! A legit gig, a straight 9-5 deal. I’ve been working freelance for nearly a decade, and it’s been an incredible ride. But I’ve always been one to look out for the next great thing, and believe me, I landed a great thing as the senior food editor at Tasting Table. There aren’t many jobs out there that suit me, my background, and my personality, but I can’t think of a better match. I get to create new recipes, test tons of recipes from the country’s best chefs, review cookbooks, and work alongside some super smart thinkers, writers, editors, and chefs. It’s a dynamic work environment where anything seems possible—so exciting for a food writer. For so long I’ve been scared of what’s happening with cookbooks, food television, magazines—so much upheaval, so many talented friends out of work, so much unfairness and irresponsibility (that’s life, right?). Well, now I get to bask in my good fortune. That’s how it feels on the other side of the fence, looking at nothing but possibility and great big open field of opportunity. It’s a great thing.

Getting dinner on the table though, well, that’s going to be a whole new challenge!! No longer do I have the luxury of skipping down the steps to the kitchen at 5:30 and whipping up something on a whim. No longer do I even have the luxury of sitting down to dinner with my kids (except for weekends, and what a beautiful food-filled weekend did I just have!). Now I have to really think about the week in advance. I’m planning and being strategic. We WILL still eat a homemade meal every night. It’s just going to take some creative hopscotching to do it.

So from here on forward, not only am I going to offer up recipes that inspire me and fuel me as a cook. I’m going to feature plans for getting through the week on a working moms schedule.

But you’ll hear more about that next week. Once I’ve gotten through this week and have the recipes and strategies to share (a few recipes will count on a gorgeous pork roast, so start looking for good deals now—I bought a stunning 4 1/2-pound shoulder for about $30 in Brooklyn meaning it’s probably far cheaper elsewhere!).

For now, I have a beautiful coconut rice side. Those of you who may be scared off by rice (it’s like coffee—either you’ve got the touch, or you don’t) need not worry: this dish gets baked in the oven for a nearly foolproof perfectly cooked outcome. I use coconut milk and a little water as the cooking medium, and finish it off with chopped peanuts, toasted coconut, and cilantro. Instead of white rice, I’m using long-grain brown jasmine rice that boosts up the fiber count and makes me feel okay about the sweet-rich boost from the coconut milk. It’s just the thing to make that ho-hum chicken breast seem a little more special.

Coconut Rice with Peanuts and Cilantro

Serves 4

I love this as a meat-free lunch doused with Sriracha sauce.

  • 3/4 cup long-grain brown rice (I like jasmine)
  • 1 1/4 cups coconut milk
  • 1/4 cup water
  • 1/2 teaspoon plus a pinch kosher salt
  • 1/4 cup roughly chopped raw peanuts
  • 2 tablespoons shredded coconut (preferably unsweetened)
  • 1/4 cup finely chopped fresh cilantro
  1. Preheat the oven to 350°F. Place the brown rice in a baking dish and pour in the coconut milk and water. Add the salt and give it a stir. Set the rice in the oven and bake until all the liquid is absorbed, 50 minutes to 1 hour. Remove the baking dish from the oven, fluff, and set aside.
  2. Place the peanuts and coconut on a rimmed baking sheet. Roast, stirring every minute or so, until the coconut is golden and the peanuts take on an oily shine, 2 to 4 minutes. Remove the pan from the oven, sprinkle with a pinch of salt, and use a spoon to scatter the peanut mixture over the rice. Finish with cilantro and serve.
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2 Comments

Filed under Dinner, Grains, Recipe, Side dish, Vegan, Vegetarian

2 responses to “Huge News…and Coconut Rice!

  1. Is brown rice healthier for you than white rice? What are the benefits of brown rice and the costs associated with subsituting it for white rice?

    • Hi, thanks for writing. Yes, brown rice is definitely healthier–it has more fiber and fuels your body with slower burning energy (it’s like comparing whole-wheat bread to white bread). As far as the cost of substituting, I can’t imagine that there is that big of a difference. Brown rice is a great value, especially considering how cheap it is compared to pricey meat proteins. I like to make a big batch of it and keep it in the fridge for a few days. It keeps beautifully (I warm it with a splash of water in the microwave).

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