Finally!
Success with dinner!
It has been a challenge to make something that EVERYone will eat. I've got kids that have suddenly decided to be picky. And they are leary of everything I put in front of them because mom might have been sneaky with the veggies, lol. Addyson examines her food VERY closely.
Asking "what's that?" every time she sees something unusual.
This was VERY easy to make, and I was so excited to try cooking with coconut oil. It's very foreign to me, but REALLY good for you (especially for diabetics)...The only thing I REALLY wished I had was fresh mushrooms. They went bad before I could use them. So canned mushrooms had to do. (And they are slimy and just not the same). Next time I may just substitute almond slices for mushrooms. It would be more alkaline anyway... Addyson asked me if the mushrooms were chicken, and I lied (I know, I know) and said it was...I knew if I told her it was a mushroom, she wouldn't eat it, lol...
So...here it is: ( I doubled the recipe. Next time I will make more sauce because it seemed pretty dry by the time I mixed it with the rice, but it was still yummy, especially with the tomatoes and parsley on top)
Broccoli-Rice Bake with Coconut Curry Sauce
(compliments of www.greensmoothiegirl.com)
2 Cups brown rice, rinsed well
4 Cups water
1 Can (14 oz) coconut milk
1 Tbsp. cornstarch
1 Tbsp. Curry Powder
1/2 C chopped cilantro
1/4 C fresh parsley (or 1 Tbsp. dried)
2 tomatoes, chopped
1 1/2 tsp. sea salt
3 stems of broccoli (including most of stalk), cut into bite-sized pieces
8 oz mushrooms, washed well and cut into thirds
2 Tbsp. Coconut Oil
Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min. (Or just put rice in the rice cooker like I did) In a large wok or frying pan, lightly saute broccoli on medium high for 5 minutes, then add mushrooms and saute another 2 minutes. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to the vegetables and heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with the parsley, tomato, and cilantro. Serve hot.
