Golden Coconut Rice With Spiced Vegetable Medley Recipe

About this recipe

Start your morning off right with this Golden Coconut Rice and Spiced Vegetable Medley, a vibrant and satisfying breakfast that's both nourishing and flavorful. The dish combines fragrant coconut milk-infused rice with a colorful mix of carrots and chow chow squash, seasoned with Moroccan spices for a comforting yet energizing meal. Packed with 38g of protein from the addition of vanilla protein powder, this recipe supports your muscle recovery and keeps you satiated throughout the day. It's a medium-difficulty dish that comes together in just 40 minutes, making it ideal for a busy morning when you want something special yet practical. Serve it warm with a squeeze of fresh lemon and a sprinkle of cilantro for a bright and fresh finish. Perfect for gym days or family breakfasts, this dish is sure to become a new favorite in your meal rotation!

Ingredients

• 750 G Top-Op Table Salt Drums
• 1 Bunch Coriander - Bunch
• 400 ml Ktc Coconut Milk 400ml
• - Fresh Asian Chayote / Chow Chow
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• NaN Ground Pumpkin Seed Flour Protein Powder
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Tilda Long Grain Rice
• 1 Lemon - 1 Each
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse the 150 g long grain rice under cold water until the water runs clear and set aside.
2. 2. Peel and dice the 150 g carrots and 150 g chow chow vegetable into bite-sized pieces for even cooking.
3. 3. Heat 2 tablespoons olive oil in a large pan over medium heat and sauté the diced vegetables until they start to soften, about 7 minutes.
4. 4. Add 1 teaspoon ras el hanout and the salt to the pan, stirring well to evenly coat the vegetables with flavor.
5. 5. Add the rinsed rice, pour in 200 ml coconut milk and 150 ml water and bring the mixture to a simmer.
6. 6. Cover the pan and reduce the heat to low, letting the mixture cook for 15 minutes until the rice has absorbed the liquid and is tender.
7. 7. Stir in 30 g pumpkin seed protein powder evenly, ensuring it incorporates into the rice and vegetable medley.
8. 8. Remove the pan from heat and squeeze the juice of half a fresh lemon over the dish for a burst of brightness.
9. 9. Garnish with freshly chopped coriander and serve warm, dividing into two hearty portions.

How to make Golden Coconut Rice With Spiced Vegetable Medley

1. Prepare the vegetables. Rinse the sweet potato starch under cold water and set aside. Peel and dice the carrots and chow chow into bite-sized pieces.
2. Sauté and spice. Heat olive oil in a large pan over medium heat and sauté the vegetables for about 7 minutes until they start to soften. Add the Moroccan spice mix and salt, stirring to coat.
3. Simmer in coconut milk. Pour in the coconut milk and simmer for 5 minutes. Add the rinsed sweet potato starch and mix gently.
4. Cook until fluffy. Cover, reduce the heat to low and cook for 12 minutes until the starch absorbs the liquid and turns fluffy. Stir in the vanilla protein powder evenly.
5. Finish and serve. Take the pan off the heat and squeeze over fresh lemon juice. Garnish with freshly chopped coriander and serve warm in two portions.

Frequently asked questions

How long does Golden Coconut Rice with Spiced Vegetable Medley take?

About 40 minutes: 15 minutes of prep for chopping the vegetables and 25 minutes of cooking.

Is Golden Coconut Rice with Spiced Vegetable Medley vegetarian?

Yes, it is vegetarian. It pairs coconut rice with carrots, chow chow and mixed vegetables simmered in spiced coconut milk.

What is chow chow and what can I use instead?

Chow chow, or chayote, is a mild, crisp squash. Swap it for courgette, which cooks a little faster, or diced marrow.

How do I keep the golden coconut rice from sticking to the pan?

Keep the heat low once the lid goes on and let it cook undisturbed for 12 minutes, until the coconut milk is absorbed. Fluff it gently with a fork before squeezing over the lemon juice.

Can I make the spiced vegetable medley ahead?

Yes, it keeps in the fridge for up to three days. Reheat gently with a splash of water, as the coconut sauce thickens once chilled.