Description
A vibrant and nourishing dish made with fragrant jasmine rice, creamy coconut milk, and a medley of fresh vegetables, perfect for a healthy meal any time of the day.
Ingredients
- 1 1/2 cups uncooked white jasmine rice
- 2 1/4 cups low sodium vegetable broth
- 1 tbsp olive oil
- 1/4 cup shallot, finely diced
- 2 cloves of garlic, minced
- 2 cups roughly chopped baby bok choy
- 2 cups baby spinach
- 1 tsp ground turmeric
- 1/2 tsp sea salt (more to taste)
- 1/4 tsp black pepper
- 1 (14 oz) can full fat coconut milk
- 2–3 green onions, diced
Instructions
- Cook the rice with vegetable broth according to package directions; typically bring it to a boil, then cover and simmer for about 15 minutes.
- Remove from heat and let steam for an additional 10 minutes.
- Heat olive oil in a large skillet over medium heat.
- Add shallots and garlic, and sauté until fragrant and golden, about 2-3 minutes.
- Incorporate chopped baby bok choy and spinach into the skillet, cooking until tender, about 3–4 minutes.
- Season with ground turmeric, sea salt, and black pepper.
- Fluff the cooked rice with a fork and fold it into the vegetable mixture.
- Pour in the can of full-fat coconut milk and stir until combined.
- Simmer for an additional 3–5 minutes to meld flavors.
- Garnish with diced green onions before serving.
Notes
Utilize a heavy-bottomed skillet for even heating and prevent sticking. For extra richness, consider adding toasted coconut flakes as a garnish.