GLUTEN FREE RECIPE
Serves 4
- 1 TB coconut oil
- 1 cup short grain brown rice
- 1 cup water
- 1 cup Thai Kitchen Organic Coconut Milk
- 1 tsp coriander
- 1 large handful chopped cilantro
- 1/2 to 1 diced red bell pepper
- Salt and pepper to taste
- Soak 1 cup rice to 1 cup water with 2 TB yogurt or lemon juice for 7-24 hours. Drain rice and add to pot with coconut oil and saute for 3-5 minutes on medium low heat.
- Add water, coconut milk and coriander. Bring to a boil and simmer for 45-50 minutes until all liquid as been absorbed.
- Add cilantro, bell pepper and season to taste.
