This will be a bold and sassy adjustment to an otherwise mundane plate. Using our brown rice benefits your health and the dish’s texture, and the sweet, soft raisins fairly contrast with the salty, crunchy cashews. Vegan, excepting the fish sauce and you may substitute soy sauce.
2 tbsp ginger, fresh minced
1 tbsp horseradish, fresh grated or prepared
1 medium yellow onion, diced
2 tbsp garlic, minced
1½ tbsp coconut oil
1½ tsp dried Thai basil
2 tsp Thai red curry paste
1 14 ounce can coconut milk
2 tbsp fish sauce (may substitute soy sauce for vegan version)
1½ tbsp rice wine vinegar
1 cup vegetable stock
2 tbsp coconut palm sugar (may substitute brown sugar)
1½ cups Ecogrown Missimati Bayou Bouquet Fragrant Brown Rice
1 ½ cup season mushroom, finely chopped
¾ cup golden raisins
¼ cup lemon juice
5 scallions, chopped
½ cup cashews, lightly cracked
¼ cup Madeira
In small microwaveable bowl, add raisins and lemon juice. Microwave for 1 minute and set aside.
In medium saucepan, melt coconut oil and add garlic and yellow onion and sauté until onion soft. Add ginger and horseradish and sauté 2 minutes. Add basil and curry paste and mix well. Add coconut milk and stir until solids melt. Add fish sauce, vinegar, vegetable stock, and sugar and bring liquid to simmer. Add rice, raisins and lemon juice, and mushrooms; stir well and bring liquid back up to simmer. Cover with tight fitting lid, reduce burner to simmer, and cook without uncovering for 50 minutes.
Check for doneness to al dente. If done, add scallions, cashews, and 2 tablespoons Madeira and blend in well. Check for rice consistency; if too thick, add remaining Madeira and blend well. Enjoy!