Coconut rice with ginger and pak choi

BY SANNY

Even though I really love good food, I prefer not to spend too much time in the kitchen. This recipe is super simple, but the flavor of coconut rice and ginger makes this dish special and healthy!

FOR 2 PEOPLE

Ingredients

– 1 tablespoon coconut oil or mild olive oil

– 1 can (200ml) coconut milk or 60 grams grated coconut

– 2 cups brown Basmati rice

– 1.5 cloves of garlic, finely chopped

– 2 pieces of ginger, peeled and finely sliced

– 1 pak choi, roughly chopped with green and white parts separated

– 250 grams of chestnut mushrooms

To serve

– 1/5 cup roasted cashews

– juice of one lime

– a handful of fresh coriander

– finely ground black pepper and sea salt to taste

Preparation

1. Bring water to a boil and dissolve the coconut milk or coconut in it. Add the rice and cook until done. Drain the rice and set it aside.

2. While the rice is cooking, heat oil in a pan and sauté the garlic and ginger for about 1 minute. Add the white parts of the pak choi and fry for 1-2 minutes.

3. Then add the green parts of the pak choi
and fry for 1-2 minutes or until they are slightly soft.

4. Serve the rice with the vegetables, top with the roasted cashews, fresh coriander, and drizzle some lime juice over it.

Written by guest blogger Sanny