I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Nick DiGiovanni | 2022-01-17 17:00:43 |  2,258,849 Views |
Sticky Coconut Rice
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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Rice has always been my favorite comfort food. It’s what my mom would feed me when I was sick and the only food I ever wanted to pull me out of the flu haze. As an adult I alternate between making beautiful simple boiled pots of plain rice and more elaborate creations that I consider “wild style.” Lol. The simple preparations are the most comforting – basic short grain brown rice with a little salt and (maybe) a pat of butter or a drizzle of good olive or sesame oil. The wild style versions are the opposite. They’re exciting to make – invigorating even! It’s when I reach into different cupboards raid the spice drawer and supplement the rice with other grains. I’m never 100% sure how things will turn out but I jot down favorite wild style versions in my notebook so I can easily revisit them. This spicy sesame coconut rice has a lot of stars next to it. This version isn’t necessarily overly “wild” – you probably have all the ingredients on hand. But it’s a combination that’s just unconventional enough to be special. This recipe calls for a pot of brown rice cooked in a thin sesame-coconut broth. It’s topped with lemon zest and drizzled with sesame-chili oil if you like a little spice. It’s the kind of rice that pairs well with a brightly cooked vegetable and as the star component in any rice bowl you’re dreaming up. You can see the coconut rice here yesterday served family-style for lunch. It’s pictured with tempeh crumbles the last bits of avocado simple steamed asparagus and scallion paste (simply green onions pulsed with a drizzle of olive oil and a pinch of salt).
