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"We do not earn or merit anything by taking refuge in God. Hiding in something makes no contribution to the hiding place. All it does is show that we regard ourselves as helpless and the hiding place as a place of rescue." John Piper

Friday, April 25, 2008

Real Food Recipes - Coconut Brown Rice with Chicken, Ginger and Scallions

2 T. peeled and minced fresh ginger
1/4 c. peanut oil (organic, expeller-pressed)
2 1/2 c. long-grain organic brown jasmine rice
One 14-ounce can unsweetened coconut milk (not reduced fat)
3 c. filtered water
real sea salt or Redmond Real Salt
4 scallions (white and green parts), trimmed and thinly sliced
1 jalapeno pepper, seeded and finely diced
3 c. diced leftover chicken (from earlier in the week)
1/2 c. chicken stock
2 T. organic soy sauce (real brewed)
1 T. rice vinegar
2 t. Rapadura whole cane sugar
or agave nectar (Wholesome Organic Raw Blue Agave is good)
1/4 c. chopped fresh cilantro, plus more for sprinkling
2 t. arrowroot powder
1 lime, cut into wedges, for serving
Directions: Heat 1 T. of the ginger with 2 T. of the oil in a large saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, about 2 minutes. Add the rice and cook, stirring, until the grains become opaque and start to brown in places, about 2 minutes. Add the coconut milk, water, and 1 t. salt. Bring to a boil, then reduce the heat to the lowest setting, cover and cook for 1 hour. Remove from the heat and let stand for 5 minutes.

Meanwhile, in a large skillet, over medium-high heat add the remaining 1 T. of ginger and 2 T. oil and cook until it just starts to sizzle, about 1 minute. Add the scallions and jalapeno pepper and cook until softened and browned in places, about 2 minutes. Add the chicken, stock, soy sauce, vinegar, Rapadura sugar and cilantro and cook, tossing, until the chicken heats through, about 2 minutes. Stir the arrowroot together with 2 T. water, add to the sauce, bring to a boil so the mixture thickens, then remove from the heat.

Fluff the rice with a fork before placing a mound on each plate and topping with the chicken. Sprinkle with cilantro and serve with a lime wedge fro squeezing. Serves 6.
 

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