11 comments

Baked Coconut-Herbed Brown Rice

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This week is an ode to one of my favorite foods. No, no, no, not chocolate. Nope, not mangoes or gandules. Rice, people. Rice! That lovely, straightforward ingredient that can be simple or complex, rustic or elegant, savory or sweet. This week I give you posts dedicated to this food that makes its way onto my plate most days of the week. I’m starting with this incredibly simple baked brown rice. It’s a twist on my friend Jose’s baked brown rice. I Como-Water-fied it with coconut milk, veggie broth, and herbs. YUM! This rice is a great way to jazz up an everyday ingredient.

And sorry I haven’t posted in over a week (YIKES!). The learning curve on my new job is very steep and I’ve been completely under water. I’m slowly making my way back to the surface :D, and recovering from the six (6!!!) shots I got at the end of last week. Ooo, I bet you know where I’ll be traveling at the end of this month, don’t you?!?!? 😀 Happy Tuesday folks!

Baked Coconut-Herbed Brown Rice

(Printable Recipe)

Ingredients:

1 cup brown rice

1 1/2 cups vegetable broth

1 cup coconut milk

1 teaspoon olive oil

2 tablespoons fresh cilantro

2 tablespoons fresh parsley

salt

pepper

Method:

*Preheat oven to 375 degrees F. Wash rice and add the rice to a 8″ x 8″ pan.

*Blend all remaining ingredients. Bring to a boil on the stove top. Add the boiling liquid to the rice. Cover with aluminum foil. Bake one hour. Remove from oven. Remove foil. Fluff with fork. Serve with fresh herbs.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Greg

    As usual this looks delicious. Simple with lots of flavor, my kind of recipe.

    October 2, 2012
  2. Michelle @ Michelle's tiny kitchen

    Ooh, rice is one of my favorite foods too! Too often people discount it as a required side dish or bland starch. Thanks for sharing, this sounds delicious!

    October 2, 2012
  3. Choc Chip Uru

    Your rice looks gorgeous my friend, what flavour and delicious delicious taste 🙂

    Cheers
    Choc Chip Uru

    October 2, 2012
  4. Ramona

    Coconut milk… rice… two staples in my house!! Amazing herbed rice. Have a wonderful week my friend. 🙂

    October 2, 2012
  5. Reia@TheCrueltyFreeReview

    I love rice. So much that instead of wasting the extra steamed rice that came with our last run for Chinese food, I just warmed up the leftovers, added a bit of soy sauce and called it lunch. I love the combo of coconut milk and herbs in this recipe and it would go great with some homemade chana masala.

    October 2, 2012
  6. All That I'm Eating

    This sounds really intersting, I bet the coconut gives it a great flavour.

    October 3, 2012
  7. Jennifer Eloff

    Hi Tiffany, this is an interesting post. My hubby loves rice. I also bake my rice. It’s not low-carb, but I add lots and lots of veggies to the rice to spread the carbs more kindly.

    October 3, 2012
  8. Nikki @ The Tolerant Vegan

    This is definitely going on my “to make” list. It looks delicious and super duper easy!

    October 4, 2012
  9. Deb

    I am in awe, I post sporadically and do not have a new job! I will be making rice to pair with a new chicken recipe I am trying this weekend and I will most definitely try your splendid recipe. A tasty post!

    October 5, 2012
  10. Terra

    I totally understand the craziness of work, it can get a bit intense at times:-) I love rice too, and brown rice is my favorite! Your recipe looks fun and delicious! Hugs, Terra

    October 28, 2012
  11. Tiffany

    Thanks for the comments everyone! 😀

    November 3, 2012