Tuesday, January 21, 2014

Coconut Kale Jasmine Rice

A simple super side dish that can be cooked up in 15 minutes. Use up your leftover rice, and create a whole new meal. Gluten Free, Vegan, and tasty

Ingredients: (Serves 2 really hungry people or 4 small servings)
-2 Cups Cooked Organic Jasmine Rice  
-1 Cup Organic Green Kale, Chopped Finely
-1 Small Shallot, Minced
-2 Cloves Garlic, Minced
-2.5 TBSP Coconut Cream (**Not Coconut Milk, although I'm sure that would be delicious. See note)
1 TBSP "Coconut Secret" Coconut Aminos 
1/2 TSP Pink Sea Salt
1 TBSP Olive Oil or Coconut Oil

In a skillet, heat oil over medium heat. Add the garlic and shallot and sauté for 1-2 minutes, watching closely so it doesn't burn. Add in chopped kale and coconut aminos, continue to sauté for another 1-2 minutes until kale is cooked. Lower the heat, add in coconut cream and stir until all ingredients are combined and the coconut cream has melted. 

In a large bowl, heat 2 cups of cooked rice (I used leftover jasmine rice, but you could use any type of rice you have on hand) Add the kale mixture to the rice and mix gently until combined. Serve hot. Enjoy!

**Coconut Cream differs from Coconut Milk as there is less water content in the cream giving it a thick creamy texture. You can use coconut cream in curries and stews, as well as desserts. Read about it here on The Kitchn 


  1. Ooh Annie girl! This looks awesome, and I know my kids will love it - thanks, trying tonight!

    1. Thanks!! I hope you like it!! It was a great easy side that I created while cleaning out my fridge! Sometimes that's the best inspiration.