Monday, May 7, 2012

Coconut Brown Rice with a Side of Wild Leeks

We can't get enough of our tasty home made coconut milk! Coconut milk is easily digestible unlike animal milk. Making your own coconut milk is simple. Our process consists of draining the coconut water, juicing the coconut meat and finally mixing the two to complete. Coconut water contains electrolytes such as potassium, magnesium and calcium. Electrolytes are electrically charged ions that our cells, specifically nerve, heart and muscle, use to maintain voltages across their cell membranes and to carry those electrical impulses across themselves and to other cells!
Below is a recipe for coconut brown rice with shiitake mushrooms and asparagus and a side of wild leek soup made with wild leeks and cauliflower. Enjoy!


Recipe 
Serves 2  
Ingredients:  
Rice 
1 organic red onion 
3 organic garlic cloves
1 cup of organic gluten free short grain brown rice
 handful of organic Italian parsley
6-8 organic shiitake mushrooms
A bunch of asparagus 
organic extra virgin olive oil        
2 1/4 cups of natural/organic coconut milk
sea salt  
organic pepper 

Soup  
1 cup of chopped organic cauliflower
8-10 organic wild leeks
3 organic garlic cloves 
1 small organic red onion
4 cups of organic chicken broth*  
organic extra virgin olive oil    
sea salt  
organic pepper  

Directions: (Start with rice ingredients)  
1. Preheat oven to 300 degrees.
2. Chop onion and garlic. Let sit for 5 minutes.  
3. Rinse rice and leave in strainer to drain. Set aside.  
4. Finely chop the handful of parsley. Set aside.  
5. Chop shiitake mushrooms and asparagus. Set aside.  
6. Heat a medium sized sauce pan at low heat and add some extra virgin olive oil.  
7. Add garlic, onion and mix occasionally for 2 minutes.  
8. Add rice and mushrooms to the pan and continue to mix together, lightly frying ingredients.  
9. Continue to mix for 3 minutes.  
10. Pour coconut milk into pan and boil at medium- low heat.  
11. Add 3/4 amount of the chopped Italian parsley, asparagus, some sea salt and pepper. Stir.  
12. Cook for about 40 minutes.  
13. In the meantime, add chopped cauliflower to a glass oven dish, and add some fluoride free water at the bottom (do not soak cauliflower). 
14. Place in oven and heat for 5 minutes or so, to soften. (You can choose to steam the cauliflower instead of using this method).
15. Continue to stir rice from time to time, you will see the coconut milk start to thicken.  
16. Chop wild leeks, garlic and onions and let sit for 5 minutes.  
17. Add 4 cups of chicken broth to a small soup pot and heat at medium-low heat.  
18. In a small frying pan, lightly fry onions, garlic and wild leeks at medium-low heat for 3 minutes.  
19. Remove cauliflower from oven, once softened.
20. Add cauliflower, onions, garlic and wild leeks to a large mixing bowl and add 1/4 cup of heated chicken broth.
21. Hand blend all ingredients and then add to the chicken broth in the soup pot.
22. Stir continuously at low heat until rice is ready.
23. Once rice is ready, turn off heat and remove pan from burner. Rice should be moist.
24. Serve and Enjoy!
Soup can be refrigerated for up to 2 days.

* We use homemade chicken broth made from happy vegetable grain-fed chicken carcass, organic leeks, organic onion, organic garlic, organic thyme, sea salt and organic pepper.

UPDATE: Rice should be pre soaked over night (8 hours or so)


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