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Coconut Ginger Risotto

Coconut Ginger Risotto

Coconut Ginger Risotto

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Course: Mains
Servings: 4 serves as a side dish

Ingredients

  • 1 cup brown rice
  • 1 1/2 cup water
  • 1/2 cup coconut milk
  • 1 tbsp coconut oil
  • 2 in.  fresh ginger, grated
  • 1 clove garlic, grated
  • Salt and pepper (to taste)
  • 1 cup fresh parsley and/or cilantro, chopped

Optional Add-ins:

  • 1 tsp turmeric
  • 1/2 onion, chopped
  • Fresh seasonal vegetables
  • Fresh squeezed lime juice

Instructions

  • On medium-high heat, add the virgin coconut oil to the pot. Add chopped onion and stir until translucent.
  • Add rice and stir until evenly coated with oil and onions.
  • Add water and let it come to a boil.
  • Cover with a lid and let simmer on medium-low heat for 30 minutes or until water is mostly absorbed.
  • Add coconut milk, ginger, garlic and any additional vegetables or seasonings.
  • Slowly stir while seasoning with unrefined salt and black pepper to taste.
  • When all of the liquid is absorbed, the rice should have a thick and creamy consistency.
  • Garnish with fresh chopped parsley or cilantro and serve right away.

Notes

Recipe adapted from Copy Me That
 
Tried this recipe?Let us know how it was!

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InspireHealth
We are honoured here at InspireHealth to respectfully acknowledge the First Nations Peoples on whose unceded traditional territories our three centres reside. They are the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh Úxwumixw (Squamish), səl̓ilw̓ətaʔɬ (Tsleil-Waututh), S’ólh Téméxw (Stó:lō), Stz’uminus, Hul’qumi’num Treaty Group, Coast Salish, Á,LEṈENEȻ ȽTE (W̱SÁNEĆ), Te’mexw Treaty Association, Lekwungen/Songhees, Syilx (Okanagan) and Nłeʔkepmx Tmíxʷ (Nlaka’pamux).
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