I’ve been a big fan of coconut lately.
Like finding ways to incorporate it into everything.
I wanted to come up with a healthy springtime meal, heavy on the vegetables, that I could have for lunch a few days this week. Can you guess what the underlying theme is?
Allow me to introduce tropical hash with coconut-infused brown rice. Yum.
I made the rice the day before to break up the recipe but you could definitely have it cooking while you make the hash.
I like my rice chewy- most rice usually cooks with double the water (1 cup rice:2 cups liquid) but I have found by cutting out 1/4-1/2 cup of liquid, the rice has the consistency I am looking for. If you prefer a mushier rice, feel free to add more liquid. I did not add a fat as the coconut milk can sub for butter, oil, etc.
3/4 cup light coconut milk
3/4 cup water
1 cup brown rice
salt to taste
+place liquid and salt into a pot and bring to a boil
+turn heat to low, place lid on pot
+simmer for 30-45 minutes
This dish may not look that pretty reheated but it tastes so good and is so easy to make for quick lunches. Do not skip the ginger- it truly makes the dish!
1 medium zucchini
1 small-medium sweet potoato
1 teaspoon coconut oil
1 teaspoon dry ginger or 1 tablespoon fresh ginger
2 tablespoons light coconut milk
3/4 cup crushed pineapple or 3/4 cup fresh pineapple diced small
one can of drained, rinsed black beans
coconut-infused brown rice
+add ginger, stir for 30 seconds
+Heat through for a few minutes
You could add this to a bed of spinach or another leafy green to add in even more veggies or could easily sub tofu for the black beans