Coconut spinach rice pilaf, an amazing green rice recipe or tropical “ arroz verde” with lots of baby spinach and coconut milk. A one-pot wonder filled with fiber and nutrition, vegan and gluten-free.
Rinse the rice until the water runs clear then drain well.
2 cups quick cook brown rice (or regular long grain brown rice like basmati etc)
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. (Omit oil for WFPB & Plantricious compliance).
1 yellow onion
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.
3 cloves garlic
Make the Spinach 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.
4 cups baby spinach, 2 X 13.5 oz cans coconut milk, 1 stalk lemon grass, sea salt + black pepper to taste
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. Remove from heat once all the liquid has been absorbed 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.
1 lime or lemon
Notes
Can I make this dish with white rice? Sure you can but try not to if possible. White rice has nothing to offer nutritionally so the only health benefits would come from the greens and aromatics. Ideally you’d use a whole long grain rice if available.
What can i use instead of spinach? Pretty much any dark leafy green you love, from kale to chard, collard greens, arugula and even mustard greens would work here.
Recipe Variation - Alternatively you can skip the greens and replace with 1.5 teaspoons of turmeric + 1 inch of fresh ginger root instead to get a super lovely and flavorful yellow lemon grass turmeric rice with a tropical vibe.