Quick Curried Coconut Brown Rice
Serves 4-6 as a side
Brown rice is one of those things I make in big batches because I like having it cooked and ready for quick suppers throughout the week. This is a recipe I created using some leftover rice, making it a super quick and easy meal – it's literally ready in about 15 minutes. It's a perfect side dish to an Indian or Thai flavored main dish. We ate this garnished with chopped cilantro and a side spicy stir fried vegetables – so good!
- 3 large Garlic cloves
- 1-3/4 cup light Coconut milk
- 1 tsp Sea salt, or to taste
- 1 tbsp grated ginger
- 4 cups cooked Brown rice
- 1/2 tsp Mustard seeds
- 1 cup finely diced Onion
- 2 tbsp Canola oil (non-gmo is best)
- 2 tsp Curry powder (I used spicy curry)
- Place canola oil in a large skillet over medium heat. Once hot, add onions, cooking until soft and translucent, about 5 minutes. Add garlic, ginger, mustard seeds, salt and cook and stir for another minute. Add coconut milk and rice and let simmer for about 5 minutes until heated through. Serve hot!