Baked Coconut and Ginger Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
13.5 oz can lite coconut milk(w/ enough water to make total liquid 2.5 cups) 1.5" ginger root, grated .5 medium raw onions, finely chopped.25 bay leaf1 Tablespoon coarse kosher salt1 Tablespoon light soy sauce2 cloves Garlic, finely chopped .5 teaspoon red pepper flakes1.5 cup brown jasmine rice, dry 3 large scallions, chopped1/2 cilantro, rough chop
Preheat the oven to 375 degrees F.
Bring the coconut water, and all ingredients up to brown rice to just a boil in a covered saucepan. Once the water boils, pour in rice, stir to combine, and cover the dish tightly with lid or heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately. Add in fresh onions and cilantro (even mint is nice if you have it!) (I might even add in a sweetener or two at the end - you don't know unless you taste)
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
Bring the coconut water, and all ingredients up to brown rice to just a boil in a covered saucepan. Once the water boils, pour in rice, stir to combine, and cover the dish tightly with lid or heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately. Add in fresh onions and cilantro (even mint is nice if you have it!) (I might even add in a sweetener or two at the end - you don't know unless you taste)
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 168.8
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 884.9 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.6 g
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