Blue Butterfly Pea Rice with Vegetables and Satay Sauce
Servings 4
Ingredients
Satay Sauce
- 1 cup coconut milk
- 1 tablespoon red curry paste more to taste
- 2 tablespoons fresh ginger minced
- 1 tablespoon garlic minced
- 1 tablespoon fresh turmeric grated
- 2 tablespoons coconut or palm sugar
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/2 cup smooth peanut butter
- water as needed
Blue Pea Rice
- 2 cups water
- 30 blue butterfly pea flowers
- 1/2 cup water
- 1 cup basmati rice
Salad
- 2 tablespoons Avocado oil
- 2 tablespoons fresh lime juice
- 1 tablespoon coconut or palm sugar
- 1 watermelon radish thin wedges
- 1/2 small purple daikon thin wedges
- 1 large golden beet peeled and sliced in matchsticks
- 1 large carrot matchsticks
- 1 large mango peeled, pitted and sliced
- 2 cups shredded cabbage
- 1 large jalapeno slivered
- 1 package enoki mushrooms
- garlic chives 1/2 inch pieces
- 1/2 cup fresh mint
- pea shoots and edible flowers
Instructions
Satay Sauce
- In a 1 quart pot, combine the coconut milk, curry paste, ginger, turmeric, palm sugar and salt and heat over medium heat, stirring until the sugar is dissolved. Whisk in the lime juice and peanut butter and simmer just until thick, if needed, thin with water to dippable consistency. Makes about 1 1/2 cup.
Blue Rice
- For rice, place water in a small pot and bring to a boil. Take off the heat and add the pea flowers, then cover and let cool completely, until the water is deep blue. Strain and discard the flowers. Measure 1 cup of the blue water and add 1/2 cup plain water. Place in a 2 quart pot and bring to a boil, then add the rice. Return to a boil and cook for 15 minutes, until all the water is absorbed. Take off the heat and let stand, covered.
Salad
- In a large bowl, combine the oil, lime and palm sugar, whisk to mix. Lightly dress each vegetable as chopped and arrange on a platter as you go. Top with chives, mint and flowers.Serve with Blue Rice and Satay Sauce.