I love a versatile recipe. I love a recipe that brings color to the plate. And I love a good recipe that is flexible. This recipe incorporates all three qualities.
My kiddos love this with pretty much any grain, and any green. One note: be sure to pay attention to how much water your grain of choice needs to fully cook.
Coconut Rice with Greens
4-6 Servings
Ingredients
2 cups long-grain rice, such as jasmine or basmati (try with farro, red or black rice)
2 tablespoons coconut oil
1 medium onion, minced
2 teaspoon ground turmeric
½ teaspoon black pepper, plus more as needed
1/2 tsp chili flakes or aleppo chili
3 scoops coconut milk powder
salt and pepper
1 medium bunch kale, spinach or Swiss chard or 6 medium boy choy, leaves torn into bite-sized pieces, and stems cut into 1/4 to 1/2 inch pieces (smaller pieces if more tough)
2 T rice wine vinegar
Directions
In a medium pot, melt the coconut oil over medium-low. Add the onion, and saute until softened. Add turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
Add the rice, coconut milk powder and 1 1/2 teaspoons salt. Stir to combine and cook until you start smelling the rice toasting (3 to 5 minutes). Add 2 3/4 cup water to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, add stems on top of the rice, cover, turn the heat to low, and simmer for 10 minutes.
When the rice has cooked for 10 minutes, arrange the torn greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 to 15 more minutes. Remove from heat and let sit, covered, 5 minutes. Stir in rice wine vinegar.
Enjoy!
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