Broccoli, flower clusters, raw
1.0 x 1 cup flowerets (71g)
2.0 x 1 large (7-1/4" to 8-/1/2" long) (72g)
Ginger root, raw
2.0 x 1 tsp. (2g)
2.0 x 1 medium (2-1/2" dia) (110g)
Peppers, hot chili, green, raw
1.0 x 1 ounce (28g)
Peppers, sweet, red, raw
3.0 x 1 large (2-1/4 per pound, approx. 3-3/4" long, 3" dia.) (164g)
Rice, brown, medium-grain, cooked
1.0 x 1 cup (195g)
1.0 x 1 dash (0g)
Vegetable oil, coconut
2.0 x 1 tsp. (4g)
2.0 x 1 cup (237g)
Prepare rice according to instructions (I used organic brown rice), use coconut oil instead oil or butter and grate the ginger and add
Cut vegetables into bite size pieces and coat with oil and salt.
Bake (roast) in 400-degree oven until cooked approximately 12 minutes.
Put rice into bowls and cover with vegetables.
To add a little spice to the sweet coconut rice, sprinkle some fresh diced chili pepper over the top to taste. Enjoy!!
You can add any vegetable you like to this recipe.
I also garnish with fresh Cilantro.