Salad/Red Rice Salad
| A: | 1C red rice |
| 1 7/8C water | |
| B: | 2T canola oil |
| 3c garlic, minced | |
| 1 red chile, chopped | |
| 1" ginger, minced | |
| 1t coriander | |
| 1 large carrot, julienned | |
| 1/2lb green beans | |
| C: | 4 shallots, chopped |
| D: | 1/2C coconut milk |
| 1/4C soy sauce | |
| 1/2t molasses | |
| E: | 1/2C basil, chopped |
| 1/4C macademia nuts, toasted | |
| F: | 1 lime, sliced into sections |
| 1. | Bring (A) to boil, reduce heat to simmer 50 minutes, remove from heat. |
| 2. | Stir-fry (B) until crisp-tender. |
| 3. | Add (C) for last 2 minutes of stir-fry. |
| 4. | Add (D) and simmer 2 minutes. |
| 5. | Add (A) and (E), toss, and serve with (F). |
Servings: 8