Thai Coocnut Rice Recipe with Fresh Ingredients Plus Flavor
When I was creating this Thai Coconut Rice recipe for my new healthy cookbook, Eating Well Through Cancer, I wanted a light, fresh flavor ful recipe. We need to include more vegetbles into our diet and that’s what eating healthy and cancer prevention are about. All the fresh ingredients combined with balsamic rice and drizzled with a Peanut Sauce made this Thai rice recipe one of my favorites. Eating Well Through Cancer Cookbook: Easy Recipes & Tips to Guide Your Through Treatment and Cancer Prevention was just released in its 15 YEAR ANNIVERSARY updated edition with an easier-to-read format and new recipes. I included a great selection of recipes for healthy eating which is cancer prevention.
Thai Coonut Rice Medley is Vegetarian, Gluten-free and Diabetic-friendly
How can this coconut rice recipe be so delicious and also so good for you? In my new cookbook, Eating Well Through Cancer, I know people want more information about the recipes. You will find a “V” for vegetarain recipes, “G” for gluten-free recipes and “D” for diabetic-friendly. This fabulous recipe is vegetarian, gluten-free and diabetic-friendly! Best of all, it is DELCIOUS!
Turn Thai Coconut Rice into Tomorrow’s Healthy Dinner
Thai Coconut rice recipe makes a lot so you have options to use it for another meal! For a heartier entree,top with shredded Rotisserie chicken or I love to serve it with my Glazed Salmon recipe from KITCHEN 101 cookbook. The Glazed Salmon complements the jasamine rice, fresh vegetables and the Giner Peanut Sauce. In fact, that’s what I had for dinner! Another option is to create a wrap with this coconut rice mixture. Sometimes, I will heat the rice in the microwave a little after I have refregertated leftovers.
Thai Coconut Rice Medley with Ginger Peanut Sauce from Eating Well Through Cancer
A spectacular mixture of rice cooked in coconut milk with a vegetable medley topped with a tangy Ginger Peanut Sauce.
1 1/2 cups jasmine rice
1 (15-ounce) can lite coconut milk
1/2 teaspoon minced garlic
1 cup water
1 large red bell peppers, cored and chopped
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup chopped red onion
1/2 cup chopped cilantro
1/2 cup chopped green onions
Ginger Peanut Sauce (recipe follows)
1. In medium nonstick pot, mix together rice, coconut milk, garlic, and water. Cook according to package directions.
2. In bowl, combine all remaining chopped vegetables. When rice is done, fluff with fork and add chopped vegetables. Serve with Ginger Peanut Sauce (see recipe below).
Nutritional info per serving: Calories 140, Calories from Fat 15%, Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 30mg, Carbohydrates 27g, Dietary Fiber 2g, Total Sugars 3g, Protein 2g, Dietary Exchanges: 1 1/2 starch, 1 vegetable
Ginger Peanut Sauce
Use this great tasting sauce for other recipes and use as much as needed.
Makes 10 (1-tablespoon) servings
1/3 cup peanut butter
2 tablespoons honey
1 teaspoon ground ginger or 3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
1. In small, microwave-safe bowl, combine peanut butter and honey and microwave 15 seconds or until peanut butter thins. Add ginger, rice vinegar, and sesame oil.
2. Stir and thin with water to desired consistency.
Nutritional info per serving: Calories 73, Calories from Fat 61%, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 41mg, Carbohydrates 5g, Dietary Fiber 1g, Total Sugars 4g, Protein 2g, Dietary Exchanges: 1/2 starch, 1 fat
Nutritional Nugget: Coconut milk is dairy, lactose, soy and nut free, making it a good option for those allergic to dairy and nuts.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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