Thai One On
I had a serious attack of the hunger monster this afternoon at work. (This is why I eat oatmeal & PB for breakfast- not wimpy bread!!!) Luckily I had a key lime Larabar stashed in my car to tide me over, but by the time I realized that I was already obsessed with thinking about what I was going to make for dinner.
Last night my friend Emily and I were talking about how much we love Thai food. My favorites- tom ka puk soup, tofu pad Thai, and mangoes with sticky rice. Have you ever had mangoes with sticky rice? It’s seriously amazing.
Well I had mangoes with sticky rice on my brain, and I just so happen to have mangoes. I wish thinking about how I could turn the dessert into a meal, and how I’d have to stop and get some rice on the way home. Then I realized I had Arborio rice (for risotto) in my pantry already, and the ideas just started flowing! I decided I was going to make risotto with coconut milk!! I had no idea whether it’d work or be any good, but it sure sounded like a good idea to me. With some black beans, veggies, and warm mangoes on top? Oh yeah, it was going to be good.
First things first, I started off with a little snack since risotto takes awhile to cook. Once I let myself get to hungry I just don’t feel right, so this was a vital step!
Honey grain English muffin and almond butter. The warm nooks and crannies just sucked all the almond butter right up! This is definitely the best flavor in the whole box of muffins we have.
Now back to dinner.
Black Bean & Mango Risotto
1.5 cups Arborio rice
1 can light coconut milk
1 can vegetable broth
1/2 cup dry white wine
1/2 onion, diced
1 red bell pepper
1/2 c shredded carrot
1 can black beans
red pepper flakes
onion/garlic powder to taste
1 T coconut oil (or other oil)
unsweetened coconut flakes
Saute red peppers & carrots. Set aside. Melt coconut oil over medium high heat, then add onions. Heat broth and coconut oil (I use a tea pot). When onions start to turn translucent, add rice. Toast lightly. Add white wine. Stir. Add ~1 cup broth/milk mix. Stir. Stir. Stif. Once liquid is absorbed, add more. Stir. Stir. Stir. You get the idea. Keep adding & stirring until it’s all absorbed. Probably takes about 20-30 minutes. Add in black beans, red pepper, carrots, and seasonings. Remove from pan and set aside. Add sliced mango to pan and heat gently. Place on top of rice. Garnish with coconut flakes and a dash of lime juice. Eat. Enjoy. Say yum.
(Add chicken or tofu for extra oomph. Or whatever other veggies you like.)
(The husband said I had to take a picture of his because I had to “show all variations” hahaa. He also says I should make this again tomorrow.)
I was extremely pleased with the results…this was SO good, and a great change from the usual flavors we have. It takes while to make, but the time invested definitely pays off. The slow cooking and stirring makes it super creamy- if I didn’t know better I would swear this had cheese in it. I’m definitely making this one again (but not tomorrow hubby, sorry haha)
Come back tomorrow morning for Did You Know Tuesday!!! Can’t wait to hear what you have to say about this one…