Coconut rice is such a delicious flavor but often times this unique flavor is achieved by adding that lovely but LDL raising coconut oil. In our household we have been working on recipes that eliminate any added fats that are not absolutely necessary from a culinary or taste standpoint. I am happy to report this has added to a much thinner waistline for Mama Bear as an added side benefit! I will be taking this approach of coconut rice and trialing it using different grains (fonio, quinoa, and millet), so stay tuned if you are not a rice eater or need grains with a lower glycemic index!
The Recipe (2-3 servings; double for a larger family of 4 or more)
3/4 cups of rinsed and drained long-grain white rice of choice
1 cup of coconut water (not canned to avoid adding fat)
Chives, chopped or thinly sliced (for topping)
3 garlic cloves, minced
2-4 Tbsp minced parsley stems or minced cilantro stems (whatever you have works) and cleaned leaves for serving later
1/2 tsp salt
1/2 tsp pepper
1/2-1 tsp ground cumin
1 can rinsed and drained kidney beans
1/2-1 cup chopped cherry tomatoes (depending on taste; bell peppers work also)
1 ripe avocado, chopped (toddlers and infants need more fat in their diets and avocado is a nutritious choice)
Lemon or lime for serving
- Start by making your rice. I used the Instant Pot which makes an excellent rice every time! Combine your rinsed rice, coconut water, parsley or cilantro steams, salt, pepper and cumin in the bowl and set to low pressure for 10 minutes on manual. Quick release steam when it is done.
- Add in kidney beans and cover to let rest for 10 minutes.
- Mix beans into the rice and if everyone is OK with it, mix in the chopped cherry tomatoes and parsley or cilantro leaves.
- Serve in bowls and top with chopped avocado and a squeeze of lemon or lime.
Enjoy with a lot of love!
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