Here is one of my favorite meals though that I happen to have a picture of from November. Roasted butternut squash, sauteed snap peas with coconut rice. I actually had something like this in Cambridge in fall at this wonderful restaurant called Veggie Planet. They added caramelized onions and Daiya cheese on top.
Coconut Rice
1 can coconut milk (14 ounce) (I used lite)
1 1/4 cups water
1/2 tsp salt
1 1/2 cups of jasmine rice
Bring coconut milk, water and salt to a boil. Add the rice, cover and continue to cook over medium low heat for about 20 minutes or until all liquid is absorbed. Fluff and serve.
Note: 1 tsp of sugar may also be added to make it sweet
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