Coconut Veggie Rice

I am all set for another food club this month. I haven’t been able to go since February so it will be nice to reconnect with everyone and see what creative dishes they came up with. For me, I went with a dish that was spring inspired: light, yet satisfying.

I cooked 2 cups of long grain brown rice in one can of light coconut milk (feel free to use full-fat for a bolder flavor) along with 14 oz of water. Simply bring the rice, coconut milk, water mixture to a boil, cover and simmer for 20 minutes.

While the rice was simmering, I sautéed an onion in some coconut oil (about 1/2 tsp – 1 tbls). When the rice was almost ready, I added half a bag of frozen peas and half a bag of sweet white corn.

And when the onions were ready, I added them in as well. I also added salt (1/2 tsp) and lime juice (3 tbls).

The richness from the coconut milk and oil make this creamy and very filling. You can serve this warm or cold. Enjoy!


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