Last night I made fun purple rice bowls for dinner. Purple rice? Craziness. I made purple rice with a combination of brown rice and black rice (about 3/4 brown rice and 1/4 black rice). I don’t know what gives black rice its amazing aubergine color, but the kids love it. I’ve always had trouble cooking brown rice; inevitably, it turns out either al dente or soggy. A quick internet search for “best way to cook brown rice” led me to Alton Brown’s baked rice method, which was a revelation! Boiling water is added to rice (1-1/2 cups rice to 2-1/2 cups water) with a little butter and salt. I takes an hour to cook in a covered 8-inch pan and it turns out perfectly. This is my new go-to method for cooking brown rice.
The other players in this yummy rice bowl are: Hawaiian-style pulled pork, edamame and corn, and seaweed salad tossed in a miso dressing. The seaweed salad was another experiment. I started with this Food and Wine recipe, but I didn’t have any cucumbers, so I substituted shredded carrots and apples. The recipe makes way more dressing than you need, but it’s extra delicious and would be great on just about any salad. Where does one procure wakame seaweed? I got a little package of it at my local Asian market. It comes dehydrated and expands like crazy when you soak it in water. My kids actually love seaweed, even though it has a somewhat unique texture and is quite briny. It tastes like the ocean.
So here’s the whole lunch: crazy purple rice bowl, half a Trader Joe’s apple mango bar, a date, a couple of dried apricots, carrots and yellow cherry tomatoes. Can you say, “yummy”?