Coconut Rice and Veggies

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Approximate time: 30 minutes

Serves 2

  • 1 bag of spinach (5 ounces)
  • 1 head of broccolini trimmed and cut into thirds
  • 9 shiitake mushrooms sliced
  • 1 zucchini cut in half and then sliced into half moon shapes
  • ½ of a lemon or lime
  • 2 shallots diced
  • 1 inch piece of ginger minced
  • 2 tbsp of coconut oil
  • 2 tbsp of white miso
  • 1 tbsp of tamari
  • 1 can of coconut milk
  • 1 cup of brown rice

1.     Place brown rice or grain of your choice into a small saucepan with half of the can of coconut milk and water.  For example, I like the Trader Joe’s Brown Rice Medley.  Bring to a boil and then cover and simmer for approximately 35 minutes.

2.     While rice is cooking prepare the rest of the veggies.  In another saucepan, steam the broccolini for 5-8 minutes and set aside.  Broccolini should not be too soft.

3.     In a sauté pan, heat up coconut oil under a medium flame.  Once hot, add shallots and ginger and cook until fragrant. 

4.     Once the shallots and ginger have become fragrant, add the mushrooms to the pan.  Cook until mushroom soften and then add zucchini. 

5.     Add the miso and tamari to the sauté pan.  Scrape up any sticking shallots or ginger from the bottom of the pan.  Cook until miso dissolves.

6.     Once miso dissolves, poor the remaining half of a can of coconut milk into pan.  Add steamed broccolini and stir to combine all ingredients.  Squeeze half of lemon or lime into pan.

7.     Serve in a shallow bowl with the coconut rice on the side.