Riso alla curcuma e cocco

Ingredienti

• 2 cups brown rice ((Jasmine or Basmati) washed and drained)
• 1 tablespoon coconut oil
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ground turmeric
• 2 green onions (chopped)
• 2 sprigs of thyme
• 1 carrot (diced)
• 1-15 oz can of coconut milk
• 2 cups vegetable broth (or 1 vegetable bouillon plus 2 cups water)
• 1/4 teaspoon Cayenne pepper ((optional))
• sea salt (to taste, (I used 1 1/2 teaspoons))
• 1/4 cup chopped cilantro (and lime juice, for garnish)

Preparazione

1. 1

   Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.

2. 2

   Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.

3. 3

   Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make sure you add enough salt until it is flavorful).

4. 4

   Bring to boil, cover and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes.

5. 5

   Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.