This deep and dark forbidden bowl of tender black rice infused with the distinctive flavors of coconut and curry, topped with roasted root vegetables, and a creamy fried egg beckoned me in my dreams the other night. No joke, I woke up like an alarm went off and when I saw through my hazy confusion to figure out what I was dreaming about that so abruptly woke me up, I realized it was this insanely delicious concoction; Coconut Curried Black Rice with Roasted Root Vegetables. I could be dreaming about a
gorgeous man on lounging on a mountainside — uh, I mean my husband — but no, it was food. It’s always food. For once, can I just dream of a gorgeous hockey player with all of his teeth pouring me a small-batch-crafted whisky? The next day, I set out to discover if this enticing combination of flavors would actually work and live up to my dreams. Thankfully, it did and so much more.
If you’ve noticed, I’ve been missing in action here for the past two months because I’ve been tying up ends for my upcoming cookbook and finishing principle photography. It was a crazy, busy, and stressful time and I am incredibly happy to be back here where there are no deadlines and I don’t constantly question my sanity! So, expect me to be more involved here and on social media (where I’d love to hear from you) from now on!
Coconut Curried Black Rice with Roasted Root Vegetables
Now on to this simple dinner that only takes a few steps and is so good that I’m still craving it two days later. Sadly, there are no leftovers because the resident 7 year old had herself two helpings. She’s devilishly cute so she can get away with that.
First, combine coconut milk, chicken stock, Thai yellow curry, a bit of fresh ginger, and honey in a saucepan over high heat to create a rich broth. Once boiling, add black rice (also known as forbidden rice), reduce heat to a simmer, and simmer covered for 45 to 50 minutes until tender. It will be the most intensely delicious rice you have ever had and don’t worry if you can’t find black rice, brown rice can be substituted as a last ditch measure!
While the rice is simmering, quarter some baby beets and carrots and roast for 45 minutes or until sweet and tender.
Once the rice and vegetables are finished, fry up some eggs (1 per serving). Serve rice in a bowl and top with vegetables, a fried egg, cilantro, and a touch of spicy Sriracha of desired.
This my friends, is a luxurious meal but remains simple in directions and ingredients. It’ll certainly cure what ails you. Slightly sweet and savory, this simple coconut curried black rice with caramelized roasted vegetables and a crisp fried egg is a mixture of flavors and texture that definitely walks on the line of being forbidden.
wine: Pinot Noir or Syrah
Slightly sweet and savory, this coconut curried black rice with caramelized roasted vegetables and a crisp fried egg is a mixture of flavors and texture that definitely walks on the line of being forbidden.
- 1 cup coconut milk
- 1 cup chicken stock
- 2 tablespoons Thai yellow curry paste
- 2 teaspoons honey
- 1-inch piece peeled ginger
- 1 cup black (forbidden) rice
- 6 baby beets, peeled and quartered
- 6 carrots, peeled and halved lengthwise
- 3 tablespoons grapeseed or expeller-pressed canola oil
- 1/2 teaspoon kosher salt
- 4 eggs, pasture preferred
- Flaked sea salt
- Cilantro and Sriracha for garnish, optional
- In a saucepan over high heat, combine coconut milk, stock, curry paste, honey, and ginger. Once boiling, add rice, reduce heat to a simmer, and cover. Simmer on low for 45 to 50 minutes until the rice is tender but still has a slight bite to it and liquid is absorbed.
- While the rice is cooking, toss beets and carrots in 1 tablespoon of oil and season with kosher salt. Place on a rimmed baking sheet and roast in a 400°F preheated oven for 45 to 50 minutes until fork-tender.
- When ready to serve, heat the remaining oil in a large skillet over medium-high heat. Place eggs into the hot oil and cook until browned on the edges, whites have set, and yolk is still fluid. I like to flip my eggs right before they are done and cook on the top side for just 5 seconds to really cook the whites, but that is just my preference.
- To serve, divide rice among four bowls or plates and top with a serving of roasted vegetables and an egg. Garnish with cilantro and Sriracha, if desired.
Substitute the chicken stock for vegetable broth for a vegetarian meal option.