Coconut Green Rice

Instructions

Bring coconut milk to a boil in a saucepan over medium- high heat. Stir in rice. Cover and reduce heat to medium- low or low and simmer for 30 minutes. Do not remove the lid during cooking. Stir rice, which will be very wet and soupy. Increase heat and simmer uncovered, stirring frequently, for 10 minutes, or until rice is tender, adding 1 or 2 tablespoons water if needed to keep rice creamy.

Meanwhile, heat oil in a skillet over medium-high heat. Stir in onion and cook, stirring frequently, for 5 minutes. Add garlic, broccoli, spice blend, and ¼ cup water and cook, stirring frequently, for 10 minutes, or until broccoli is crisp-tender.

Stir rice into broccoli mixture. Add spinach and raisins and cook, stirring constantly, for 2 minutes, or until spinach is wilted. Season to taste with salt and pepper.

You’ve Got Options

You can use long-grain brown rice, red or mahogany rice, wild rice, or white sticky rice in this recipe, but you will need to adjust the cooking time—less for white rice, more for wild rice.

Makes 4 Servings

Ingredients

• 1 (13.5-ounce) can coconut milk

• 1 cup short-grain brown rice (see options)

• 2 tablespoons extra-virgin avocado oil

• 1 small onion, chopped

• 1 clove garlic, finely chopped

• 1 cup chopped broccoli

• 1 tablespoon Garam Masala Spice Blend, or store bought

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.