Creamy coconut rice with lentils and greens

Coconut Rice Closer.jpg

This is one of those oh-so-easy and fast, inexpensive, satisfying dishes that also has the “Wow!” factor to it. By “Wow!”  I mean a) you’re never going to find this pre-packaged in a bag on a store shelf, b) there’s a touch of the exotic and different, and c) your taste buds will be happy.

Ingredients

1 cup brown rice

1 (13 oz) can coconut milk

1 ½ tsp chili powder

¼ tsp nutmeg

1 tsp salt

¾ cup cooked brown lentils (about ½ can)

½ cup fresh or frozen and thawed green peas

1 – 1 ½  cup chopped leafy greens (kale, spinach, chard etc.)

¼ cup toasted cashews and/or unsweetened coconut (Optional but delicious and why deny yourself deliciousness when life is so short?) *

Coconut Rice Close

Directions

Put the rice in a small pot. Add 1 cup water, 1 cup coconut milk (save the rest of the milk for later in the recipe), the chili powder, nutmeg and salt. Stir to combine. Bring to a boil and then cover and simmer for about 15 minutes until the rice is fully cooked.  Don’t lift the lid on the pot. Just let the rice simmer. When the rice is cooked, add the rest of the coconut milk and stir together.

Mix the cooked and now creamy rice in a large bowl with the lentils, green peas and greens.

Serve immediately sprinkled with the toasted cashews and coconut.

Enjoy!

*To toast cashews and coconut, heat your oven (I use my toaster oven) to 425. Spread the cashews and coconut in an even layer on a baking sheet or even a piece of foil and toast for 4 minutes. Watch that the mix doesn’t burn, which can happen in a flash! Know thy oven and do NOT leave the kitchen while the nuts and coconut are toasting.

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6 thoughts on “Creamy coconut rice with lentils and greens

    • Yes – not the usual combo and it’s not like I don’t have a full spice drawer but this was what spoke to me in the moment. And it works! Keep me posted on what you think when you make the recipe.

      Like

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