Saturday, August 23, 2014

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.