Description
Coconut Vegetable Rice is a creamy, plant-based one-pot meal made with brown rice, coconut milk, curry powder, and sautéed fresh vegetables.
Ingredients
1 cup long-grain brown rice
1 (13.5-ounce) can full-fat coconut milk, divided
1 cup water
1 tablespoon curry powder
Salt and black pepper, to taste
1 to 2 tablespoons olive oil
1 small shallot, thinly sliced
2 garlic cloves, minced
1 medium zucchini, chopped (about 1 cup)
2 cups chopped broccoli florets
1 large bell pepper, chopped
2 cups sliced cremini mushrooms
Instructions
1. Rinse the brown rice under cold water using a fine mesh strainer. Transfer the rice to a large saucepan.
2. Add 1 cup water, 3/4 cup of the coconut milk, curry powder, salt, and black pepper. Stir to combine.
3. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce heat to low. Simmer for about 40 to 45 minutes, or until the rice is tender and the liquid is absorbed.
4. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the sliced shallot and minced garlic. Cook for 2 to 3 minutes, until softened and fragrant.
5. Add the zucchini, broccoli, bell pepper, and mushrooms to the skillet. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
6. Once the rice is finished cooking, gently fold in the sautéed vegetables and the remaining coconut milk. Stir well and adjust seasoning with additional salt and pepper if needed.
7. Cook for an additional 1 to 2 minutes if you prefer a thicker, more absorbed texture. Serve warm.
Notes
For a thicker texture, allow the rice to cook uncovered for an extra minute or two after combining with vegetables.
Store leftovers in an airtight container for up to 4 days.
Add a splash of coconut milk when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: Mediterranean-Inspired