Coconut Rice with Ginger Veggies!

Coconut rice with veggies in a garlic ginger soy sauce

[Servings: 4]

[Total cooking time:45 minutes]

Ingredients

Salt

Pepper

5 tablespoons of extra virgin olive oil

2 fresh garlic cloves, minced [garlic powde

2 tablespoons of fresh ginger,

1 medium red pepper, sliced

1 medium green pepper, sliced

1 small white onion, sliced

1 halve of large zucchini [2 medium sized zucchini]

10 small mushrooms, halved

3 tablespoons of low sodium soy sauce

¼ cup of white cooking wine [you can use any white wine you may have]

2 cups of white rice [you can use brown or white rice]

2 cups of water

1 cup of organic coconut milk

[TIP] Never rinse mushrooms underwater; use a damp paper towel to clean off any dirt. Rinse rice for several seconds under water until it runs clear for best results. Try this recipe with other veggies you may love. Also, use veggies that are in season if you want to save a couple dollars.

Directions

In a small saucepan over medium heat, combine 2 cups of rice, 2 tablespoons of olive oil and 1-cup coconut milk and about 3 pinches of salt

[You can eye it =)].

Bring rice to a boil, cover with lid reduce to low heat and cook for 20-25 minutes

Meanwhile….

In a large skillet over medium heat drizzle 3 tablespoons of extra virgin olive oil and let pan heat up.

Once pan is hot, add minced garlic and 3 tablespoons of ginger. Sautee garlic and ginger for 2- 3 minutes before adding in red peppers, green peppers and zucchini. Cook until tender; about 5 minutes.

Add onions, mushrooms and ¼ cup of white wine to skillet, cover with lid and let veggies cook for another 5- 10 minutes until soft and tender, but not falling apart.

Once coconut rice is ready, uncover, fluff up with fork and let sit for about 5 minutes

[rice should be loose and fluffy]

Serve on a beautiful plate alongside colorful veggies in their garlic and ginger sauce and ENJOY!

Cheers,

TMJ