Prep 5 mins
Cook 1 hr
Well, this was what I threw together tonight after looking through the pantry. Luckily, the flavors went together really well, and it's worth saving the recipe to make again! Just a note about the spices: this is purposely very mildly spiced (good for kids!) but for all the grownups who like stronger flavors (myself included!) you might want to double the spices (or as one reviewer did, triple them.)
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2⁄3 cup brown rice
- 2⁄3 cup wild rice
- 4 1⁄2 cups water
- 1 (10 ounce) package frozen chopped spinach
- 1⁄2 cup unsweetened flaked coconut, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- salt and pepper
- Heat olive oil in a heavy bottom pan over medium heat. Saute onions until translucent, about 10 minutes.
- Add both types of rice, stir well until all grains are coated with oil.
- Add water and cover. When the water comes to a boil, reduce heat to lowest setting and let simmer about 50 minutes.
- After simmering, rice should be well-cooked, and there should be extra water still in the pan.
- Add the frozen chopped spinach, coconut and spices. Mix well.
- Return heat to medium and continue cooking and stirring frequently until all spinach is cooked through and evenly mixed in to rice, about 5 more minutes.
- Mixture should thicken as it cooks. Add salt and pepper to taste.
This came out great! I used half white basmati and half brown basmati rice instead of regular brown and wild rice. I also had to add a bit more water after the rice was cooked, and double or triple (I eyeballed) the spices, but I found a nice balance between the rice, coconut and spices. Thanks!
I love wild rice :-) Quite easy to make, and healthy; altogether a very nice side. I did feel, in this dish, that the strong flavor of the rice overpowered the coconut and more importantly the spices, which I doubled as it is. I needed to add quite a bit more water too. But it's a great invention and the leftovers will be gladly eaten!