coconut milk turmeric brown rice with tahini dressing or cacao sauce

Goddess Brunch at Primary was, per usual, a truly delicious joy.

Here is something I whipped up to be enjoyed as a savory side dish, in combination with a main dish of veggies and greens, or a satisfyingly sweet dessert. Or breakfast? Whatever.

coconut milk turmeric brown rice

free of dairy, gluten, soy, refined-sugar

serves 8-10

modified from this recipe by Grain Crazy.

ingredients

2 cups brown rice [sub white basmati]

1 can coconut milk, full fat

3 1/2 cups water

2 tsp sea salt

1 tsp ground turmeric [add more to desired taste]

generous amount of ground black pepper

instructions

Pour all of the ingredients into a medium size saucepan and stir them together, turn the heat to medium high and bring to low boil.

Reduce the heat to medium low put on lid, cook about 40 minutes until water is absorbed.

Take off of the heat with lid on and leave for 10 minutes.

Fluff up the rice with a fork and serve – avoid stirring as it can get mushy.

savory tahini ginger chia dressing

free of oil, dairy, gluten, soy, refined-sugar

1/4 cup tahini

2 tbsp – 1/4 cup water [add in tbsp increments and stir for desired consistency]

1/2-1 tsp apple cider vinegar

1 tsp raw local honey [could sub maple syrup]

1-2 tsp nutritional yeast [optional]

1 tsp chia seeds

1 pinch sea salt

ground ginger, cumin, turmeric, black pepper to taste

instructions

Combine all ingredients and stir.

Store in fridge for up to 1 week.

cacao sauce 

free of dairy, gluten, soy, refined-sugar

modified from this recipe by Vegan In The Freezer.

ingredients

1/2 cup water

1 tbsp coconut butter

1/4-1/3 cup raw cacao powder

1 tbsp raw local honey, to taste (could sub maple syrup)

1/2 tsp vanilla extract

1 pinch sea salt

ground cinnamon & cardamom to taste

instructions

Melt water with coconut butter first, then stir in remaining ingredients on low heat until creamy.

Store in fridge for up to 1 week.

coconut milk turmeric brown rice

free of dairy, gluten, soy, refined-sugar serves 8-10

Print Recipe Pin Recipe

Course breakfast + brunch, Dessert, Side Dish

Cuisine breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian

Ingredients

  

• 2 cups brown rice
• 1 can coconut milk full fat
• 3 1/2 cups water
• 2 tsp salt
• 1 tsp ground turmeric [add more to desired taste]
• generous amount of ground black pepper

Instructions

 

• Pour all of the ingredients into a medium size saucepan and stir them together, turn the heat to medium high and bring to low boil.
• Reduce the heat to medium low put on lid, cook about 40 minutes until water is absorbed.
• Take off of the heat with lid on and leave for 10 minutes.
• Fluff up the rice with a fork and serve - avoid stirring as it can get mushy.