This dish takes me back to when I was a vegan and trying to explore amazing tasting food. This is one of my favourite rice dishes. I am going to try to reinvent a paleo version of this sometime soon to go with the paleo pilaff…
- 2 Cups Brown Basmati Rice
- 3 Cups Water/ Stock
- 2 1/2 Cups Coconut Milk
- 2 tsp Cumin Seed and Brown Mustard Seed
- 2 TB Coconut Oil
- 1 Large Onion Diced (About 1 cup)
- 4 tsp Minced Garlic
- 2-3 Bunches Spinach
- 1 Cup Cashews
- 1 Cup Chickpeas (optional)
- 2 1/2 TB Shoyu
- 3 TB Parsley Leaf
- 2 tsp Curry Powder
- 1/2 tsp Chili Flakes
- Salt and Pepper to Taste
Preheat the Oven to 180 Degrees C. Add rice, water and 1 cup coconut milk and bring to a boil. Cover, reduce the heat and cook until liquid is absorbed, about 35 minutes.
In a pan, heat the oil and cumin and mustard seeds for 1 minute. Add onion and garlic and cook until softened. Add to a bowl with remaining ingredients and cooked rice.
Place mix into a baking dish and top with foil. Bake for 15 minutes.
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