I'm a healthy foodie, Holistic Health Practitioner,Nutrition Consultant,Master Herbalist, Reiki Practitioner and owner of Natural Ways Consulting LLC., a natural lifestyle consulting service and also owner of www.shopnaturalways.com an online store with thousands of natural products. Being born and raised in Chicago, I was raised a foodie, and now I find and create healthier choice recipes that I post and share.
John Scardina
From Pleasant Prairie, US
Member Since Jan, 2014
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Recipe for Coconut Rice with Roasted Vegetables
Ingredients

Broccoli, flower clusters, raw

1.0 x 1 cup flowerets (71g)

Carrots, raw

2.0 x 1 large (7-1/4" to 8-/1/2" long) (72g)

Ginger root, raw

2.0 x 1 tsp. (2g)

Onions, raw

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)

Salt, table

1.0 x 1 dash (0g)

Vegetable oil, coconut

2.0 x 1 tsp. (4g)

Water,

2.0 x 1 cup (237g)

Preparation Method

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.

Coconut Rice with Roasted Vegetables
Prepration Time: 0 hrs 20 mins
Cook Time: 0 hrs 25 mins
Serves: 4 Persons
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