A quick and easy side dish that’s got star quality!
Finding interesting ways to ‘jazz-up’ side dishes can sometimes be a pain. It’s just easier to bake a potato, or steam some plain rice. Come on people, you can do better. With just a few simple pantry items this Coconut Rice becomes more that just a boring side dish, it’s the star of the show!
This Coconut Rice is a perfect dish for me when I’m under attack by my friend, GERD. What the heck is GERD? Well, I discuss it a bit more in this recipe for Toasted Oatmeal from last year. It’s basically a problem with acid-reflux and indigestion. In order to get through the day, I need to take all raw foods and acid foods out of my diet and make it pretty bland for a while. Rice seems to work the best for me, and this Coconut Rice is super tasty while being easy to digest.
I haven’t talked about GERD for a while. That’s because it was in remission for a few months and I almost forgot about it. Notice I said ‘was’. It returned big-time this month, just in time for a super-busy period with work. Coincidence? Not really, my symptoms are totally linked to stress. The more up-tight I get, the more digestive issues tell me I need to take it down a notch. So I decided to listen.
Here’s some news… over the summer – June, July and August – you guys are only going to receive a new EIEO recipe post ONCE A WEEK. Beginning in June I will be posting each Thursday, with the Monday post returning in September. I intend to make the one weekly post a really good one, promise.
Did you miss the launch of the SPRING/SUMMER 2016 issue of EatInEatOut™ Magazine last week? It’s all about HEALTHY EATING. We’ve come up with tons of simple tasty family meals that use local fresh produce. Think strawberries, blackberries, tomatoes, peas, plums, blueberries…
Coconut RiceEMAIL Recipe Share on Facebook
- 2 Tbsp butter
- 1 cup sliced red onion
- 2 Tbsp chopped garlic
- 1 cup basmati rice
- 1 can, 400mL coconut milk
- 1/2 cup water
- 1/2 cup shredded toasted coconut
- 1/4 cup golden raisins
- 1/2 cup chopped fresh mint
- Heat butter in a pan over medium-high heat. Add red onion and chopped garlic, sauté 2-3 minutes. Add basmati rice, stir to coat.
- Add coconut milk and water to the pan. Bring to boil, cover, reduce heat and simmer for 10-15 minutes until rice is tender.
- Stir in coconut, golden raisins. Mix in (or sprinkle on top as shown) chopped fresh mint. Fluff and serve.