Friday, July 6, 2012

simple supper:: coconut rice with avocado and steamed greens


When I make dinner, even the most simplest of meals can become a production. I just don't do simple.

Yet, some nights there is just no time for anything but simple. And thus, one of our favorite meals was created.

Coconut Rice with Avocado & Steamed Greens
Nutritionally this meal has it all - a complete protein source thanks to the rice + beans, some healthy fat from the avocado + coconut milk, and a big pile of healthy steamed greens. And it tastes good. Really good.

Coconut Rice + Chickpeas
I used Minute Rice here. Typically I would use regular brown rice and let it cook for the 40+ minutes that it requires. But really, this is easy, quick, and according to NuVal is nutritionally the same as plain brown rice, both scoring a respectable 82. The coconut milk lends a nice creaminess to the rice, which is only enhanced with the addition of creamy chickpeas and avocados.


You'll need::

  • 2 cups Minute Brown Rice
  • 1 cup water
  • 1 cup full fat coconut milk (from can) 
  • 1 can chickpeas, drained and rinsed
  • 1 avocado, sliced

To prepare::
  • Bring water and coconut milk to a boil. Add rice, return to a boil and then reduce to a simmer. Cover and cook 5 minutes, or until liquid is absorbed.
  • Remove from heat, add chickpeas on top of the rice (no need to stir in), and let stand 5 more minutes (covered).
  • Fluff with fork.
  • Serve with a few slices of avocado on top.

Steamed Greens
This is our favorite way to eat greens. Quick and delicious, especially when served with the lemon garlic vinaigrette. We've been in love with eating greens this way since I ordered a side dish of them at our new favorite Iowa City restaurant, the Trumpet Blossom Cafe.


You'll need::

  • 2-4 large kale leaves
  • 2-4 collard leaves
  • 2-4 swiss chard leaves
  • (or really any greens that are available)

To prepare::
  • Remove the thick ribs from the greens, roughly chop and rinse.
  • Using a double boiler (or a pot with a wire strainer), steam the greens (in batches if necessary) for 3-5 minutes. I started at 5 minutes, but found that I like the greens even better if given just 3 minutes.
  • Remove to a bowl and toss with lemon garlic vinaigrette.

Lemon Garlic Vinaigrette

You'll need::
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic - minced
  • 2 tablespoons olive oil
  • salt and pepper to taste

To prepare::
  • Add lemon juice, garlic and olive oil to a jar and shake, shake, shake!
  • Season to taste with salt and pepper.


Oh, and just in case you are wondering, yes - the leftovers do make for a delicious breakfast!

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