Coco Loco Rice

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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