Baked Coconut and Ginger Brown Rice

Baked Coconut and Ginger Brown Rice
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Baked Coconut and Ginger Brown Rice calories by ingredient
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Introduction

Yummy. One pot. Minimal work - easy to make variations on depending on what you have at hand Yummy. One pot. Minimal work - easy to make variations on depending on what you have at hand
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 leaf
    1 Tablespoon coarse kosher salt
    1 Tablespoon light soy sauce
    2 cloves Garlic, finely chopped
    .5 teaspoon red pepper flakes
    1.5 cup brown jasmine rice, dry
    3 large scallions, chopped
    1/2 cilantro, rough chop

Directions

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.

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