This is a ridiculously easy and quick gluten free recipe. Don’t get me wrong, it’s not exactly haute cuisine, but it is tasty and filling, and just a little different. It’s straight from the pages of ‘The Return of the Naked Chef’ by Jamie Oliver but I tweaked it with some ginger as I thought it would be a little flat otherwise.
Rice with spinach & coconut milk
400ml gluten free coconut milk (most is gluten free, but I have come across some with weird additives)
400g brown rice
3 tablespoons gluten free soy sauce (tamari)
2 tablespoons olive oil
4 handfuls washed baby spinach
1 inch ginger, very finely chopped (small enough to cook in 5 mins, but not so small it gives no bite)
Boil the rice in the coconut milk and enough water so that the rice absorbs it all by the time it is cooked. If you’re not sure, put too little in then add more as you go. About 5 minutes before its ready, add the ginger.
Drain in a colander then steam in the colander over a little simmering water in the pan you cooked it in – fluff it up with a fork as you do this. Empty the water from the pan, put the rice back in and stir in the spinach, soy sauce and olive oil.
And that’s it! A tasty meal in under half an hour. You can serve it with something else if you like, but with all the fat and protein in the coconut milk, and the vitamins and minerals in the spinach, it’s a pretty balanced meal in itself.
I’ve been known to get grumpy when there’s no hearty gluten free food to stuff myself with – sometimes you just want to feel really full, you know? This gluten free recipe is so quick and easy I think I might have run out of excuses.
If you make this recipe, let us know what you think using the comments facility.