Thai Black Rice Bowl
A Thai-inspired rice bowl with vegetables (and meat if desired), topped with a Thai Basil Pesto and Thai vinaigrette.
Ingredients
- 11/2 cups black rice can substitute any other rice
- Vegetables of your choosing we used daikon radish, cabbage, red bell pepper, scallions, carrots, bean sprouts
- Cooked and sliced chicken I poached 2 breasts with leftover lemon grass, ginger, garlic and Thai Basil
- Chopped peanuts
Thai Basil Pesto
- 2 cups packed Thai basil leaves
- 1/2 cup dry roasted peanuts
- 2 cloves garlic
- 1/2 inch fresh ginger roughly chopped
- 2 tsp fish sauce
- 2 tbsp lime juice
- 1 jalapeno halved
- 1/2 cup olive oil
- Salt to taste
Thai Vinaigrette
- 1 TBS sesame oil
- 4 TBS lime juice
- 4 TBS rice vinegar
- 2 TBS soy sauce
- 1/4 tsp cayenne pepper
Instructions
- Soak your rice 1-1/2 hours prior to dinner time.
- While rice is soaking, make your pesto, poach chicken if necessary, make your vinaigrette and chop your vegetables.
- Cook rice for 30-45 minutes until done. Will be a bit chewy, but shouldn't be crunchy.
Pesto
- Place first seven ingredients in the bowl of your food processor and whirl it until it is finely chopped. Add olive oil in a stream through the spout in your food processor and process until smooth.
Vinaigrette
- Mix ingredients and set aside.
To put your bowl together
- Put rice in bowl and top with ingredients of your choosing. We lay everything out on the counter and let each family member make their own bowl.
- Top with pesto and/or vinaigrette. I used both and would definitely use both in the future. They each added a little something. Another example of the whole is greater than the sum of the parts.
Well, what did you think?Please rate this recipe here! It helps other readers and also helps to support our site.