Flavorful Coconut Spinach Rice

Serves 6

 

1 tsp. ground cumin

2 tsp. mustard seeds

1 tsp. curry powder

1 tsp. sea salt, or to taste

1/2 tsp. ground black pepper

Pinch cayenne pepper

2 cups white basmati rice

1 2/3 cups coconut milk

1 1/2 cups water, bone broth, or vegetable stock

10-ounce package frozen spinach (Squeeze water out)

2 Tbsp. freshly squeezed lemon juice 

14-ounce can garbanzo beans, drained 

1/2 cup toasted coconut, lightly browned

 

1. Toast cumin and mustard seeds in a medium pot for 1 minute over medium-high heat, stirring constantly. 
2. Add curry powder, salt, pepper, cayenne, rice, coconut milk, and water.  Bring to a boil.

3. Cover, reduce the heat to simmer, and cook until the liquid is absorbed, approximately 10 minutes. Allow to set for 5 minutes.

4. Add the spinach, lemon juice, and garbanzo beans, if desired, and gently toss well.
5. Top with toasted coconut before serving.
6. Add parsley and/or a tomato wedge for extra color.