Recipe from “Veggie Society”
I figure it’s a great time to eat more vegetarian recipes what with the difficulty of finding what you need in the supermarkets these days, and trying to eat as well as possible
A one-pot wonder filled with fiber and nutrition, vegan and gluten-free, quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a green broth made from coconut milk and baby spinach.
About the Rice:
This recipe can be made with pretty much any type of rice you might have in the pantry so long as you adjust the cooking time according to package directions. For regular brown rice grains you’ll want to give it a good 45 minutes to fully cook and allow to steam an additional 10 or so off the heat
Serves 6
2 cups quick cook brown rice or regular brown rice (see notes above) rinsed & drained well
4 cups baby spinach
2 X 13.5 oz cans coconut milk organic
1 yellow onion diced
3 cloves garlic minced
1 stalk lemon grass, bruised (OPTIONAL)
sea salt + black pepper to taste
1 lime or lemon cut into wedges
Rinse the rice until the water runs clear then drain well.
Preheat a medium heavy bottom stock pot over low flame and saute the onion with a pinch of salt in a little drop of oil or veggie stock.
Stir in the garlic and cook a few seconds just until fragrant then add the rice. Give everything a good stir and allow to cook together for a a couple of minutes while you make the spinach coconut broth.
To make the broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 tsp salt. Blend until smooth then pour over the rice. Bring to a simmer and add the bruised lemon grass if using.
Turn the heat to low and make sure the rice continues to simmer. Cover with a lid and cook for 20 minutes or adjust timing according to the instructions on the package of rice you are using. After 20 minutes remove from heat but leave the lid on and allow the rice to continue steaming for an extra 10 minutes.
Remove the lid and fluff with a fork. Discard the lemon grass, taste and adjust seasonings with salt and pepper then hit it with a good squeeze of fresh lime or lemon.
Serve hot topped with toasted coconut flakes, crispy fried onions, sesame seeds, scallions. chives or your favorite fresh herbs.
Notes
To adapt this recipe you can make a Lemon Grass Turmeric Rice by replacing the spinach with 1.5 teaspoons turmeric and 1 inch of ginger root or ginger powder. Absolutely divine!