Mushroom coconut rice

original post: http://greedygirlcooks.blogspot.com/2016/04/mushroom-coconut-rice.html

Ingredients

2 tablespoon plus 1 teaspoon coconut oil

1lb mushroom

1 medium onion diced

4 sage leaves chopped

2 garlic cloves

2 cup basmati rice

1 teaspoon salt

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

½ teaspoon ground allspice

½ teaspoon onion powder

¼ teaspoon black pepper

1 ½ cup coconut milk

1 ½ cup water

2 stalks scallion crushed

3 sprigs thyme

Greedy tips

• In addition to the ingredients above for the bowl you will need, chopped broccoli, carrot slices , baby corn, watercress slices (optional for crunch), some string beans, ½ bunch parsley, 3 garlic cloves, ¼ teaspoon salt, 3 tablespoon coconut oil, 1 ½ tablespoon honey
• While the rice is cooking, wash and veggies and in a steamer basket steam the broccoli, carrots, corn, and string beans for about 5-6 minutes. (never boil them) Remove them from the steam. You want them cooked with a slight crunch remaining make sure to drain them properly, even pat dry them to make sure to remove as much moisture as possible
• In a food processor combine the parsley, garlic, oil, honey and salt, blend in to a fine puree
• In a bowl toss together the steamed veggies, watercress slices and the garlic parsley oil mixture
• When the rice is cooked, fill your bowl with the mushroom rice and this really flavorful steamed vegetable mixture and enjoy.