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Coconut rice with mixed greens (Serves 2 to 3)

April 7, 2019

 

This is so tasty; you wouldn’t even know it was healthy. The veggies are all blanched for minutes ensuring that you maintain all the vitamins and minerals.  When it comes to the rice, I would either use low fat coconut milk to cook it with or otherwise I would use a seasoning from The Spice Mountain called (Nasi Kuning).  The spice originates from Indonesia.  It has a mix of coconut, turmeric.

 

Ingredients:

 

Cup of Edamame,

Cup of chopped broccoli,

Cup of kale,

Cup of cavolo nero,

3 x chopped asparagus,

2 x Small bok choi,

 

Dressing -

2 x tbsp Teriyaki,

1 x tbsp of light soy,

1 x tbsp of Sweet chilli,

1 x Garlic (minced),

2cm x fresh ginger (chopped)

1 x tbsp cornflour,

2 x tbsp chopped coriander,

 

1 x cup of jasmine rice.

2 x tbsp of Nasi Kuning, or 400ml of coconut milk

 

Method:

 

  1. In a jar add all the ingredients for the dressing, shake and leave to infuse whilst you prepare the rest of the food,

  2. In a pot, add the rice and the coconut milk.  If using the Nasi Kuning, then add 400ml of water and cook according to packet instructions,

  3. When ready place a lid onto the pan and place to one side,

  4. In a pot of boiling water add all the veggies and blanch for 3 minutes max,

  5. Drain the veggie and then add to a clean bowl and stir in the dressing,

  6. In a clean plate add a portion of the rice and then a portion of the veggies,

  7. Enjoy with chopsticks.

     

     

     

     

     

     

     

     

     

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