It’s day 3 of our feature on salt. Today, we are exploring black volcano salt from Hawaii in a savory and unusual rice-based main course. The flavors of pineapple, coconut, red pepper flakes, ginger and garlic meld in this hearty supper. The black volcano salt really accents the unique combination of textures and tastes! Each bite will transport you to a far-away place with ocean breezes and swaying palm trees. It makes enough to serve four people, but really, the two of us easily ate it all.
Hawaiian Volcano Rice
5 cloves garlic, minced
2 tsp. red pepper flakes
1 Tbl. fresh ginger, peeled and finely chopped
1 Tbl. coconut oil
1 tsp. black volcano salt
1 1/2 cups light coconut milk
1 cup vegetable stock
1 cup brown basmati rice
1/2 cup macadamia nuts
1 cup unsweetened coconut flakes
1 bunch scallions, ends trimmed (about 4 to 6)
8 pineapple rings, trimmed, cored and thinly sliced
black volcano salt, to serve
Saute garlic, red pepper flakes and ginger in coconut oil over medium heat until fragrant, about 2 minutes. Add black volcano salt, coconut milk, vegetable stock and brown basmati rice. Bring to a boil, then cover and reduce heat. Simmer rice until done, about 45 to 50 minutes.
Meanwhile, in a shallow skillet over low heat, toast 1/2 cup of macadamia nuts until lightly browned. You will smell them when they are done. Set aside and in same pan, toast 1 cup unsweetened coconut flakes.
When rice is getting close to completion, grill pineapple rings and scallions until warmed and caramelized, about 5 to ten minutes over medium heat. A grill pan is great, but the same shallow skillet you to toast the nuts will work, too.
After the rice is cooked through and fluffy, mix in the toasted macadamia nuts and coconut flakes. Serve with pineapple and scallions on top of rice and sprinkle a liberal pinch of black volcano salt on each dish.