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Karen's Weeknight Simple Coconut Rice
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Karen's Weeknight Simple Coconut Rice

Fluffy yet creamy Coconut Rice ~ the perfect Side Dish! Delicious, Vegan and a snap to make.
Prep Time3 minutes
Cook Time15 minutes
Total Time18 minutes
Course: First Course & Sides, Side Dish, side rice
Cuisine: American, Southeast Asian
Keyword: Coconut Rice wirh Asparagus, easy Coconut Rice
Servings: 8
Author: Karen Sheer a zest for life

Ingredients

Coconut Rice:

  • 2 tablespoons virgin coconut oil (unrefined)
  • 1/4 cup shallots peeled, 1/4 inch dice
  • 1/2 cup sweet onions peeled, 1/4 inch dice
  • 1 1/2 cups Jasmine rice I us non GMO
  • 2 1/4 cups coconut milk organic, full fat
  • 1/4 teaspoon Himalayan sea salt or to taste

Sautéed Asparagus & Peas

  • 3/4 pound fresh asparagus washed, trimmed; 2" lengths
  • 1/3 cup fresh peas (can use frozen)
  • 1/2 teaspoon extra virgin olive oil

Instructions

Coconut Rice:

  • In a heavy 2 quart pot, melt coconut oil over low-medium heat. Add shallots and onions, stir. Cook for 3 minutes until translucent but not colored.
  • Rinse rice for 30 seconds in a mesh colander, shake off water - add to pot. Stir and cook for 2 minutes to coat.
  • Add coconut milk and sea salt, bring to a simmer. Give a big stir. Cover and reduce heat to a LOW simmer and cover. Cook for 10 minutes, stir up and taste for doneness and cover for 3 minutes - remove from heat. Al dente is perfect, will continue to cook covered.
    HINT: If not fully cooked in ten minutes, leave on stove an additional 2 -3 minutes.

Sautéed Asparagus and Peas:

  • Add 1/2 teaspoon evoo to a stick proof skillet. Set heat to medium, Add cut asparagus and cook, stirring for 3 minutes. Add fresh or frozen peas (if using.) Add 1 tablespoon of filtered water and a pinch of sea salt, cover. Turn heat down to low and cook 1 minute until al dente, remove from heat.

To serve:

  • Fold cooked asparagus and peas into the cooked rice.
    Serve with a few tablespoons of microgreens on top. Option: add 1 tablespoon of toasted coconut.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 214kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 83mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg