Thai Ginger Cilantro Rice with Cauliflower Curry

A chewy brown rice jazzed up with the fragrant Thai ginger, fresh cilantro, and a squeeze of lime. I could simply eat spoonfuls of this rice alone, and it can be used as a side for a number of dishes. But pair it with a cooked veggie (enter: cauliflower) that has been simmering in a rich and spicy red Thai curry sauce, and I think this combo “wins”.

Thai Ginger Cilantro Rice:
1 cup brown rice, soaked for 12 to 24 hours
2 cups filtered water
2 to 3 teaspoons grated Thai ginger root
1/3 cup fresh cilantro, finely chopped
juice of 1 lime
salt to taste

Thai Red Curry Cauliflower
1 can (2 cups) light coconut milk
1 cup vegetable broth
4 tablespoons Thai red curry paste
3 shallots
2 cloves of garlic
salt to taste
3 to 3 1/2 cups cauliflower florets, small chop

View the full recipe at Faring Well →