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Coconut spinach rice

Published 14 September, 2007

Ooh I love coconut. I would have coconut milk on my gluten free cornflakes. In fact, that's an idea...

Hmm.. anyway, tonight on the menu was Dover Sole which is very reasonable around these west of scotland parts, and I wanted to do something a little less 'meat and 2 veg' than usual. So rice it was, and any excuse for coconut milk I say.

Coconut spinach rice recipe

100g gluten free coconut block (of course coconut milk should always be gluten free, but you know what manufacturers are like with their gluten)
1 heaped tsp galangal (or ginger)
Juice of 1 lemon
200g good chewy brown rice
200g frozen spinach
25g dessicated coconut
1 small onion, finely chopped
2 cloves garlic, chopped
2 tbps vegetable oil

Gently fry the onion and garlic in the oil until softened but not browned. Make your coconut block into milk, pour onto the onion, bring to the boil and add the rice. Top up with water from the kettle until you have about twice as much water as rice.

While the rice is cooking, blend the spinach with the lemon juice and dessicated coconut in a blender or food processor.

If the rice runs out of water before it is cooked, top up with a little hot water. You want it to absorb all the water by the time it's done.

When the rice is nearly ready, add the spinach mix and a little salt to taste. Bring back to the boil, cover and take off the heat to sit for a couple of minutes before serving.

And that's it. That is one super-filling gluten free dish, and with a few toasted cashews or prawns, it could be an entire dish by itself.

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