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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil |
1 tablespoon peeled, minced fresh ginger |
1 cup basmati rice |
1 cup water |
1 teaspoon salt, divided |
2 cups light coconut milk, divided |
1 tablespoon lime juice |
2 cups baby spinach |
1 teaspoon sugar |
Directions:
1. Heat oil in a saucepan over medium-high heat. Sauté ginger and 1 cup rice 30 seconds. Stir in 1 cup water, 1/2 teaspoon salt, and 1 cup coconut milk; bring to a boil. Cover, reduce heat, and cook 15 minutes, or until tender. Puree 1 cup coconut milk, 1/2 teaspoon salt, lime juice, spinach, and sugar in a blender. Fold into rice.
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