Whole Grain Indian Rice
By Lisa Shanken
January 13, 2016
Whole Grain Indian Rice
Ingredients
- 1 tbsp coconut oil
- 1/2 cup onion diced
- 1/2 cup baby zucchini sliced, can subsitute regular zucchini halved and sliced for baby zucchini
- 1 cup brown rice
- 1 cup light coconut milk
- 1 cups vegetable or chicken stock
- 1 tsp chili powder
- 1 tsp Turmeric
- 1/2 tsp cinnamon
- 1/2 cup raw cashew pieces
- salt and pepper to taste
Instructions
- Heat coconut oil in a medium sauce pan. Add in onions and zucchini and cook for 2-3 minutes on medium heat.
- Add in the rice, coconut milk, and chicken stock. Also add in the remaining spices and bring it all to a boil.
- Once boiling, lower heat to a simmer and cover. Cook for approximately 30 minutes or until all of the liquid has evaporated. Add in cashew pieces, season with salt and pepper and serve.
Notes
Nutrition
Calories: 318kcalCarbohydrates: 26gProtein: 9gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 421mgPotassium: 204mgFiber: 3gSugar: 4gVitamin A: 350IUVitamin C: 14.9mgCalcium: 40mgIron: 3.1mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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