Coconut Curry Rice

Coconut Curry Rice

Serves 6

2 cups brown rice
2 15-oz. cans unsweetened coconut milk
1 Tb. curry powder
1 tsp. salt
½ tsp. cayenne powder
½ cup raisins

Wash the brown rice and drain into a medium sauce pan.

Add the coconut milk, curry powder, salt and cayenne powder, stirring to combine.

Place over medium-high heat, cover and bring to a boil.

When rice begins to boil, turn the heat down to low and allow to simmer for 30-45 minutes, adding another ½ cup of water if necessary.

When the rice is cooked through, add the raisins and stir to incorporate, then recover and allow to sit for 10 minutes.

Serve hot or cold.

This recipe is taken from Alexandra Jamieson’s page, Healthy Chef Alex. She is also a graduate of the Institute for Integrative Nutrition and is doing fantastic work in New York City. You may recognize her from Supersize Me, the 2004 documentary film by Morgan Spurlock. She was married to Morgan and helped him regain his health after his eye-opening and dangerous venture into a fast-food only diet.

This is a great example of a satisfying vegetarian dish. I’ve found that leaving animal protein to only a few times a week, instead of every dinner is a great way to save money. (And our waistlines, and our carbon footprint, you get the idea.)



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