Coconut Spinach Rice Pilaf

Yield

6 people

Time

35 minutes

Coconut spinach rice pilaf, an amazing green rice recipe or “ arroz verde” with lots of baby spinach and coconut milk. A one-pot wonder filled with fiber and nutrition, vegan and gluten-free.

Ingredients

– 2 cups quick cook brown rice 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 OPTIONAL – sea salt + black pepper to taste – 1 lime or lemon cut into wedges

1. Rinse the rice until the water runs clear then drain well.

2.  Preheat a medium heavy bottom stock pot over low flame and sautee the onion with a pinch of salt in a little drop of oil or veggie stock.

3. 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.

4.  To make the broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 teaspoon salt. Blend until smooth then pour over the rice. Bring to a simmer and add the lemon grass if using.

5.  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.

6. 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.

7.  Serve hot topped with toasted coconut flakes, crispy fried onions, sesame seeds, scallions. chives or your favorite fresh herbs.

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