Doctor's Review: Medicine on the Move

August 17, 2017
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Indonesian red rice salad with boiled eggs and macadamias

Indonesian cuisine is a riot of flavours with rice. I like the sweetness of one of the red rices here, but any brown rice will also be delicious. Himalayan red rice takes less water, so use the smaller measure if using it, while the other red rices need more liquid.

1¾ c. (440 ml) to 2 c. (500 ml) water

1 c. (250 ml) red rice

2 tbsp. (30 ml) canola oil

4 large shallots, chopped

3 garlic cloves, chopped

1 large red chili, seeded

and chopped

1-inch (2.5-cm) piece ginger root, chopped

1 tsp. (5 ml) ground coriander

1 large carrot, thinly sliced

8 oz. (250 g) green beans, trimmed and chopped

½ c. (125 ml) coconut milk

¼ c. (60 ml) soy sauce

½ tsp. (2.5 ml) molasses

4 large eggs, boiled and peeled

1 large lime, quartered

½ c. (125 ml) fresh basil, julienned

¼ c. (60 ml) macadamia nuts, toasted

and chopped

In a 1-quart (1-L) saucepan with a tight-fitting lid, bring the water to a boil. Rinse the rice and drain with fine-mesh strainer. Add the drained rice to the boiling water and keep the heat high until it returns to a boil. Reduce the heat to low and cook for 45 minutes or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes and then let cool to room temperature.

In a wok or large sauté 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.

Add the coconut milk, soy sauce and molasses to the wok, and bring to a boil. Push the vegetables over to one side to make room for the eggs. Halve the eggs lengthwise and place in the pan, cut-sides down. Simmer for 2 minutes. In a large bowl, mix the contents of the pan with the rice. Add the basil and macadamias, then toss and serve.

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