Brown Rice Table
Photo: flickr user EraPhernalia Vintage (catching up)
Ingredients
2 tablespoons salad oil
2 cloves garlic, minced or pressed
1 med. size onion, minced
2 cups long-grain brown rice
5 cups regular strength beef broth
2 dry bay leaves
2 slices fresh ginger (each the size of a quarter)
1 1/2 teaspoons pepper
4 cups thinly sliced cabbage
2 cups finely shredded carrots
Cilantro dressing (recipe follows)
vegetable (directions follow)
Beef satay (recipe follows)
Curried peanut dressing (recipe follows)
1/2 cup minced fresh cilantro (coriander)
1/4 cup minced fresh mint leaves
1/2 cup lime juice
1/2 cup salad oil
2 teaspoons sugar
Satay sauce (recipe follows)
1 cup thinly sliced green onions
2 cloves garlic, minced or pressed
1 1/2 tablespoons minced fresh ginger
1 tablespoon salad oil
1 1/2 teaspoons curry powder
1 1/2 cups water
2/3 cup chunk style peanut butter
2 tablespoons lemon juice
1 tablespoon each soy sauce
firmly packed brown sugar
3/4 teaspoon crushed dried hot red chilies
4 cups salad oil
8 ounces dried shrimp chips (also called shrimp crackers)
Preparation
1
To a 5 to 6 quart pan over medium-high heat, add oil, garlic, onion and rice. Stir until rice is opaque, about 5 minutes. Stir in broth, bay leaves, ginger and pepper. Bring to a boil, then cover and simmer until all the liquid is absorbed, about 50 minutes. Using a fork, scrape rice into a 10 x 15 inch rimmed pan. Let cool completely; remove bay leaves and ginger.
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Mix together:
5
Fruits and vegetable. Diagonally slice 2 medium-size firm-ripe peeled bananas. (If fruits and vegetables are to be made ahead, peel and slice bananas just before serving.) Rinse, hull and halve 4 cups strawberries. Cut 2 medium size ripe papayas into wedges and scoop out seeds. (Or use 2 ripe mangoes; slice fruit from pit and cut fruit into bite-size pieces.) Diagonally slice 1 large European-style cucumber.
6
If your grill space is small, cook the beef in successive batches.
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Place beef on a lightly greased grill 4-6 inches above a solid bed of medium coals (you should be able to hold your hand at grill level only 4-5 seconds). Cook for 4 minutes. Brush with reserved sauce, turn, and brush again. Continue to cook until beef is done to your liking (cut to test), 4-6 minutes longer for medium-rare. Serves 8.
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Add curry powder and stir for 1 minute. Add water, peanut butter, lemon juice, soy sauce, brown sugar and chilies; stir until mixture boils and thickens. Serve warm or at room temperature. If made ahead, cover and chill up to 2 days. Return to room temperature to serve; thin with water, if desired. Makes 2 1/2 cups.
Tools
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Yield:
6.0 servings
Added:
Friday, December 11, 2009 - 3:13am