And that was a satisfying tasty meal I had yesterday. What stuns me is that it is so simple, yet so nice that I’m going to make it again very soon. Until then I have more interesting recipes to try out.
Beans and rice were supposed to be a Burrito Bowl, I only had to omit cheese and substitute red kidney beans for black beans, and go on with the rest of the recipe. But looking at the coconut milk carton in the fridge I thought, what if I add it to the rice? Well, it turned out nice. So what was meant to be a Mexican dish became just a very filling entrée with rice and red kidney beans, not attached to any ethnic cuisine. What can I say? I love changing things up! 🙂
When the meal was done I opened the fridge again and looked at a bunch of fresh kale. I suddenly craved something fresh, green, juicy and cool. Salad? A cucumber salad? Cucumber with avocado and kale? Yes! And some balsamic dressing please! So it was done.
Coconut Brown Rice:
- 1 1/2 cup Brown Rice
- 1.5 cups Coconut Milk
- 2.5 cups Water
- 2 tbsp. Desiccated Coconut
- Sea salt to taste.
Grease a pan with a little olive oil or coconut oil.
- Add rice and desiccated coconut to the pan, pour in coconut milk, water and season with salt. Stir well.
- Turn on high heat and bring the rice to a boil.
- Once boiling, bring the heat down to Low and cover with a lid.
- Cook for 1 hour or until almost all the liquid is absorbed. When there is a little liquid left, turn the heat off, but leave the pan on the stove. Let it set for about 10 minutes.
- Fluff with the fork, and it’s ready to serve.
I loved this version of brown rice, because it is more flavourful and much softer than simply boiled brown rice. And my two year old definitely enjoys it way more than a regular rice bowl. If you have a picky toddler, try feeding them coconut rice.
- 1 can Red Kidney Beans, drained
- 10-15 Cherry Tomatoes, halved or quartered
- 1 Red or Yellow Bell Pepper, chopped
- 3 stalks Scallions, chopped together with white parts
- 2 cloves Garlic, finely chopped
- 2 tsp Paprika
- 1/2 tsp Chilli Powder (add more if you love spicy foods)
- A pinch of Corriander
- Salt and Black Pepper to taste
- Heat about 1 tbsp. Olive oil in a skillet over high heat.
- Sauté scallions and garlic for 2 minutes, until slightly browned and aromatic.
- Add the bell pepper, sauté for a minute before adding tomatoes and spices. Sauté for further 3-5 minutes, breaking the tomatoes as they soften to release juices.
- Add the beans and mix well to coat them in spices. Sauté for 8-10 minutes.
And the final recipe for this meal combo:
Cucumber and Avocado Green Salad:
- 1/2 Cucumber (if it’s a long one)
- 1 Avocado
- Handful of Kale leaves
- 1 tbsp. Balsamic Vinegar
- 3 tbsp. Olive oil
- Sea Salt to taste
- Quarter the cucumber and slice each quarter. Put in a bowl and sprinkle with sea salt.
- Chop the flesh of 1 avocado. Add to the cucumbers.
- Tear the curly parts of kale leaves in small pieces and add to the salad.
- Mix 3 tbsp. olive oil and 1 tbsp. balsamic vinegar and season the salad. Serve chilled for a fresher taste.
Hope you enjoy it! I so much wanted to make this salad again today, but all the avocados in my store are unripe. Cabbage salad it is then, decided I and bought some cabbage. On a positive note, they started stocking canned black beans and butterbeans. Yay!