This is the best brown rice ever. You can do it soaked or unsoaked (soaking just makes it a little fluffier), with or without the coconut oil, and it’s always good. I usually make it with my basic stir-fry, which I’ll put in a separate post.
Make the whole amount so you have leftovers. Today for lunch, I had leftover rice with tamari-roasted kale and coconut, and it was fantastic. You can’t beat brown rice, greens, and good fats for a vegan power-lunch. 🙂
Spiced Coconut Brown Rice
Adapted slightly from the Gluten-Free Girl.
2 cups brown rice
1/2 can (7 ounces) coconut milk
juice of 1 medium-sized lime
2 tablespoons coconut oil
1 teaspoon Madras curry powder
1/2 teaspoon powdered ginger
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
Soak the rice in cool water for at least 1 hour (optional). Drain and rinse.
Combine all ingredients in a pot with 3 1/4 c water. Bring to a boil, reduce heat to low, cover, and simmer 45-60 minutes.
Adapted from Heidi Swanson, Super Natural Every Day (a lovely vegetarian cookbook)
1 tsp toasted sesame oil
1 1/2 T tamari
3 T olive oil
1 medium bunch kale, stemmed and coarsely chopped
1 cup large-flake unsweetened coconut
Preheat oven to 350 degrees. Whisk the oils and tamari in a small bowl. Toss the chopped kale and coconut with the dressing. (I just do this right on the rimmed baking sheet to save a dish.) Spread on a rimmed baking sheet and bake 8-10 minutes, tossing once mid-way through. Keep an eye on it, since it can over-cook very quickly. You want the coconut a little brown and the kale just wilted and crispy around the edges.
If you can’t find the large flake coconut, use half or a third the amount of the shredded kind.
I’m sure this would be lovely with quinoa, as well.