Description
A comforting dish featuring aromatic jasmine rice, creamy coconut milk, and a variety of fresh vegetables.
Ingredients
- 1 1/2 cups uncooked white jasmine rice
- 2 1/4 cups low sodium vegetable broth
- 1 tbsp olive oil
- 1/4 cup shallot, finely diced
- 2 cloves of garlic, minced
- 2 cups roughly chopped baby bok choy
- 2 cups baby spinach
- 1 tsp ground turmeric
- 1/2 tsp sea salt (more to taste)
- 1/4 tsp black pepper
- 1 (14 oz) can full fat coconut milk
- 2–3 green onions, diced
Instructions
- Cook the jasmine rice with vegetable broth according to package instructions, usually bringing to a boil, then covering and simmering for about 15 minutes. Remove from heat and let steam for 10 minutes.
- While the rice is cooking, heat olive oil in a large skillet over medium heat and sauté shallots and garlic until fragrant and golden (about 2-3 minutes).
- Add the chopped baby bok choy and spinach to the skillet, cooking until the greens are tender (about 3-4 minutes). Season the mixture with turmeric, sea salt, and black pepper.
- Fluff the cooked rice with a fork, then fold it into the vegetable mixture in the skillet.
- Pour in the coconut milk and stir to combine; let it simmer for an additional 3-5 minutes.
- Garnish with diced green onions before serving.
Notes
For added flavor, consider toasting the rice before adding the broth. Adjust seasoning to taste and consider adding protein like chickpeas or tofu for a complete meal.
