recipe by Saskia Gregson-Williams

I have always had a passion for coconut rice. Coconut rice is made in restaurants with white rice, coconut milk, and sugar, which may be yummy, but your insides won’t be thanking you! This version is made with brown rice, lemon, coconut milk and a little ginger – oh how your body will love you! Filling you with bountiful amounts of fibre, omega-3 and sustaining low GI carbohydrates, the kind that are awesome for your health and keep you fuller and energised for  longer! However delicious this combination would be on its own (very) it is made even more extraordinary by the addition of roasted sweet potato wedges, creamy avocado cubes and crunchy bites of refreshing raw red pepper. Your mouth watering yet? This recipe is so perfect for this season, as like the ever changing weather it can be served hot or cold and looses none of its great flavour.

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Serves 4

Ingredients:
150g brown rice
1 can coconut milk
1 1/2 cups water
1 tsp of ginger minced
juice 1 lemon
1 large avocado, cubed
2 sweet potatoes
1 red bell pepper, chopped into small cubes
salt and pepper to taste

Method:
For the rice add all the ingredients, bring to the boil and simmer for 25-30 minutes until the rice is cooked. Meanwhile preheat the oven to 190 degrees Celsius. Peal and cube the sweet potato, drizzle with extra virgin olive oil and and roast for 25 minutes/ until it melts in your mouth! Prepare the red pepper and avocado. When everything’s cooked mix it all in and eat hot or leave to cool!

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