◾2 cups organic white or brown Jasmine rice
◾1/2 cup organic canned coconut milk OR 1/2 cup refrigerated coconut milk
◾2 tablespoons organic reduced fat or regular shredded coconut
◾8-10 fresh basil leaves, chopped or torn
Follow the directions for cooking the rice, but replace 1/2 cup water with the coconut milk. Add shredded coconut into the pot as well. When the rice is done cooking, remove from heat and add the basil leaves and stir them in so they wilt.
◾1 cup organic snow peas
◾1 small organic zucchini, sliced long and thin
◾1 small carton organic mushrooms, sliced
◾1-2 onions, chopped
◾2-4 cloves garlic, mashed and chopped
◾1 carrot, peeled and cut into short slivers
◾3-4 large leaves of bok choy, stems removed
1. Chop up the onions, mushrooms and garlic. Saute in a little oil and veggie broth until cooked.
2. Saute the rest of the vegetables except for the bok choy until tender.
3. Once the rice is done, throw the bok choy in with the other veggies and let steam for a few minutes until done.
◾3 tablespoons soy sauce
◾2 1/2 tablespoons raw sugar or brown sugar
Whisk together sugar and soy sauce and pour over vegetables. Saute and stir to cover the vegetables and once it is mixed in well, remove from heat.
Toast 2-4 more tablespoons of coconut for a few minutes in the toaster oven or in a little stainless steel pan and use as a decorative crunchy topping.
Serve vegetables over rice and add toppings.