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…
- 2 Tbsp butter
- 1 cup sliced red onion
- 2 Tbsp chopped garlic
- 1 cup basmati rice
- 1 can (400mL) coconut milk
- ½ cup water
- ½ cup shredded toasted coconut
- ¼ cup golden raisins
- ½ 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.