|Coconut Tomato Brown Rice|
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy|
Servings: 2-3 servings
Preparation Time: 3 hours (or overnight), 10 minutes
- 2 cups brown rice
- 1 cup coconut milk*
- 1 medium tomato chopped
- 1 teaspoon ground black pepper
- 1 clove garlic, mashed
- 4 cups water
- 2 tablespoons virgin coconut oil
- Salt, to taste
Soak brown rice for 3 hours or overnight
In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.
Drain the rice and add it to the mixture. Boil on medium high to high heat for 25 to 40 minutes until tender or all the water drains from the rice. Add salt to taste and serve.
*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Marie, West Palm Beach, FL
Published on October 27, 2009