1 3/4 to 2 cups water
1 cup red rice, rinsed
2 tablespoons conola oil
4 large shallots, chopped
3 cloves garlic chopped
1 large red chile, seeded and chopped
1-inch piece ginger root, chopped
1 teaspoon ground coriander
1 large carrot, thinly sliced
8 ounces green beans, chopped
1/2 cup coconut milk
1/4 cup soy sauce
1/2 teaspoon molasses
1/2 cup fresh basil, julienned
1/4 cup macadamia nuts toasted and chopped (cashews if you can’t find them then almonds)
1 large lime, quartered.
Step 1: In a 1-quart saucepan, bring the water to a boil. Add rice and bring the water back to a boil. Reduce the heat to low, cover, and cook for 45 minutes, or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes, or until at room temperature.
Step 2: In a large saute pan, heat the oil over high heat. Add the shallots, garlic, chile, ginger, coriander, carrot, and green beans. Stir-fry until the vegetables are crisp-tender.
Step 3: Add the coconut milk, soy sauce, and molasses to the vegetables, and bring to a boil. Simmer for 2 minutes.
Step 4: In a large bowl, mix vegetables and the rice. Add the basil and macadamias, and toss, and garnish with lime segments.