Just in time for St. Patrick’s Day, here is a suitably-colored dish made with bamboo rice. The lucky green is courtesy of fresh bamboo juice! The juice is infused into the short grain white rice giving it a jade color that turns a pale green hue when cooked. Because of the juice, the rice is quite moist and can be great for use in sushi. Today’s recipe, however, is for a risotto.
Here’s what you need to make your Bamboo Rice Risotto:
- 1 cup bamboo rice
- 1 13.5 oz can coconut milk
- 1 inch section fresh ginger, peeled and finely chopped
- 1/4 tsp freshly ground cardamom
- 1 Tbsp raw cane sugar
- 1/4 tsp salt, or to taste
- 4 oz straw mushrooms, sliced
- 1/4 lb fresh sugar snap peas, sliced diagonally
- 2 Tbsp fresh chives, thinly sliced
Here’s how to make your Bamboo Rice Risotto:
- Heat the coconut milk in a medium sized pot with a tightly fitting lid & bring to a boil.
- Add the chopped ginger, cardamom and sugar and simmer for a few moments to infuse the flavor into the coconut milk.
- Add the rice, stirring well, and return to a boil. Reduce heat to very low and cover.
- Cook covered for 15 minutes, stirring occasionally to make sure the bottom does not stick or burn. Add a little water if the rice seems too dry.
- Stir in the mushrooms and snap peas, cover again and return to low heat.
- Cook for an additional 10 minutes or until the rice is tender, but with a little resistance to the tooth.
- Serve, topping with a sprinkle of sliced chives.
Experienced cooks know that this is a much easier version of the traditional risotto but it’s just as delicious. And with the unique and festive bamboo rice, this is sure to be a hit come St. Patty’s Day!
Consider pairing it with an eco-friendly beer for your celebration and be sure to visit Green Earth News’ Bamboo Flavors section for more delicious recipes!
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