So as I said earlier, I made a delicious snack yesterday. And here’s the recipe, in case you’d like to try it (which I highly recommend). One important note, though: Use only organic ingredients. Makes all the difference in the world.
1/2 cup short grain brown rice
1 cup coconut milk (You can use “light” coconut milk if you’re on a diet. That’s ok by me. But if you’re always on a diet, you might want to talk to someone about your body image issues. Just a thought.)
1 - 4oz jar baby food squash or sweet potato
1/4 cup peanut butter (I prefer Maranatha brand. Just make sure you mix the oil in really well before you scoop it out.)
1 tablespoon cinnamon
1/2 cup chopped broccoli (or other green vegetable of your choice), parboiled or microwaved to al dente
handful of raisins (optional — I don’t like them cuz they look like little bugs — but I know some people do.)
Combine first 3 ingredients in a medium pot and bring to a boil, stirring constantly so it doesn’t stick. Reduce to a simmer and cover the pot. Simmer for 30-45 minutes with the pot covered, stirring very occasionally. I say 30-45 minutes because I’ve found that different coconut milks have different amounts of water (especially the light stuff), and sometimes it takes more time to boil away. Also, some people like their rice a little crunchy. I do, so I often undercook it a little. But if you like it mushy, that’s okay with me. Who am I to judge?
Then, once the rice is cooked to the texture you like, stir in the peanut butter and cinnamon, then stir in the broccoli (or other vegetable) and the raisins if you decided to use those. And again, no judgment from me about raisins. Personally, I find them offensive and just a little too cloying, but lots of people seem to enjoy them, and it doesn’t affect me one way or the other if you’re one of those people. Unless of course you try to get me to taste your raisiny version of this dish. In which case, I’d have to decline.
So once you’ve combined all the ingredients, you need to let it cool a little bit. I like to serve mine at room temperature.
Now this makes a lot of rice, so what I do is divide it into a whole bunch of little scoops. Then I freeze some of them. When I feel like a delicious snack, I just take a scoop out of the freezer and, if I’m not in a hurry, I just let it defrost in the refrigerator and then warm it ever so slightly in the microwave. But usually I’m more rushed, so I use the microwave to defrost it. It only takes about 45 seconds in my microwave, but yours is probably different. So do some tests. It’s worth it.
Bon appetit!