I’ve been a big fan of coconut lately.

Like unstoppable.

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.

Coconut-Infused Brown Rice

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

+add rice

+stir thoroughly

+turn heat to low, place lid on pot

+simmer for 30-45 minutes

Tropical Hash

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

+grate zucchini and sweet potato+heat up coconut oil in a skillet+saute grated veggies for 6-7 minutes

+add ginger, stir for 30 seconds

+add coconut milk, pineapple, black beans  and let liquid cook off for two minutes+add rice

+Heat through for a few minutes

+Garnish with coconut flakes and or cashews

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