Turmeric Coconut Rice and Greens

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In Dutch oven, toast the coconut flakes and sesame seeds over medium heat until fragrant and light brown, 3-5 minutes. Remove to a small bowl. Toss with lime zest. Wipe out Dutch oven.

Step 2

Add 2 tbsp olive oil to the Dutch oven and sauté the onion, turmeric, and black pepper over medium high heat for 3 minutes. Add the garlic. Sauté for another 3 minutes.

Step 3

Add the rice, the can of coconut milk, and one can of water (using the now empty can of coconut milk) to the Dutch oven. Stir. Heat to boiling. Cover and simmer 15 minutes.

Step 4

When the rice finishes cooking, add the cooked and drained spinach and peas. Salt to taste.

Step 5

Serve with coconut flake mixture sprinkled on top and lime wedges squeezed over the rice. Pairs well with fish.

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