0 from 3 votes
Cauliflower Coconut Brown Rice
There's so much flavor in this cauliflower coconut brown rice. It gets a little zip from jalapeño peppers and is the perfect accompaniment for your favorite curry.
Prep Time
10 mins
Cook Time
10 mins
Resting Time
5 mins
Total Time
55 mins
Servings: 6 Servings
Calories: 248 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup brown rice preferably basmati or jasmine brown rice
- 2 cups water
- 1 teaspoon kosher salt
- 2 tablespoons avocado oil or canola oil
- 1 medium onion finely chopped
- 3 garlic cloves finely chopped
- ½ large jalapeno pepper finely chopped (membranes removed)
- 2 cups cauliflower florets (from ½ medium cauliflower)
- 1 cup coconut milk stirred well
- cilantro for garnish
Instructions
- In a medium saucepan, combine brown rice, water, and salt, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 45 minutes, or until all of the water is absorbed. Remove the rice from the heat and let it sit, uncovered, for 5 minutes. Fluff with a fork.
- Heat the oil in a large nonstick skillet set over medium-high heat. Add the onion and cook until the onions are turning dark brown, 7 to 8 minutes.
- Add garlic and cook for an additional 2 minutes, stirring constantly. Add ginger and jalapeño pepper, finely chopped. Cook for 1 more minute, stirring.
- Add cauliflower and cook for about 5 minutes, stirring occasionally. Add coconut milk and bring to a boil. Reduce the heat to low and cook for 6-8 minutes, or until the cauliflower is tender, but not mushy.
- Pour the cauliflower mixture into the cooked rice and stir well. Serve and garnish with chopped fresh cilantro.
Cup of Yum
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Serving
0.18of the recipe (⅙)
Calories
248kcal
(12%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
409mg
(17%)
Potassium
303mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
13IU
(0%)
Vitamin C
20mg
(22%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 248
% Daily Value*
| Serving | 0.18of the recipe (⅙) | |
| Calories | 248kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 409mg | 17% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 20mg | 22% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.