COCONUT VEGGIE RICE

4 servings, 25 minutes

INGREDIENTS

• 2 tbsp ghee

• 1 tsp mustard seeds

• 1/2 tsp cardamom seeds

• 1 tbsp sattvic spice mix

• 1/2 cup coconut flakes

• 1/4 cup sunflower seeds

• 1/2 cup chopped carrots

• 1/4-1/2 cup green peas (adjust to taste)

• 1 inch ginger, chopped

• 1 cup basmati rice, rinsed

• 1 1/2 cups veggie broth

• 1/2 cup coconut milk

• Salt & pepper to taste

• Freshly chopped cilantro for serving

• Freshly squeezed lime juice for serving

• Freshly made paneer or sprouted mung beans for serving (optional)

• Freshly steamed kale for serving (optional)

DIRECTIONS

1. Heat the ghee in a large pot over medium heat. 

2.  Add the mustard seeds and cardamom seeds. Heat until the mustard seeds pop. 

3.  Add the sattvic spice mix. Sauté into a paste for about 30 seconds. 

4.  Add the coconut flakes and sunflower seeds and heat until browned (about 2-3 mins). 

5.  Add the chopped carrots, green peas and chopped ginger. Sauté in spices for about 1-2 minutes. 

6.  Add the rinsed basmati rice. Sauté for another minute. Add the veggie broth and coconut milk. Bring to a boil, then reduce to a simmer. 

7.  Cover and allow to cook until rice and veggies are soft (about 20 minutes). 

8.  Add salt & pepper to taste. Serve with freshly chopped cilantro and fresh lime juice.
   

#summer #lunch #dinner #onepotmeal #grainsideoption #kidfriendly #summer #vata #pitta #kapha

Notes

• Can't go wrong with a one-pot rice meal in the summer :).

• This recipe is great on its own as a meal OR you can beef up the nutrient dense nature of this meal with some steamed kale and sprouted mung beans or freshly made paneer. I love fresh paneer in the summer (if you haven't noticed). Something about it - cooling, dense, sattvic, satiating, protein-rich - it just fits.