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.