Asian Coconut Rice with Steamed Vegetables
A healthy meal for the healthy-minded, try this rice and vegetable dish and you will have no regrets.
Servings: 6 people
Calories: 309kcal
Ingredients
- 1 1/2 cups rice uncooked
- 1 cup coconut milk
- 1 1/2 cups water
- 1/2 teaspoon salt
- 3 ounces snow peas
- 1 carrot large, peeled and sliced
- 1 zucchini large, sliced
- 1 inch ginger slice peeled, chopped and pressed lightly
- 1/2 inch ginger slice peeled and grated
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/2 teaspoon honey
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
Instructions
- Over medium heat, in a small dry saucepan, toast the sesame seeds then set aside.
- Over high heat, in a medium saucepan, put together the rice, coconut milk, and water. When it boils, put down the heat to low and cover, but not completely, leaving an opening of 1/2 inch.
- In a steamer, steam the vegetables by kind because some cook longer than the other. Cook the carrots first (about 10 - 12 minutes) then add the chopped ginger, the zucchini and the snow peas (about 7 minutes).
- In a small bowl, mix the soy sauce, lime, honey, sesame oil and grated ginger.
- When the vegetables are cooked, pour the sauce and mix.
- Sprinkle the sesame seeds on the rice and the vegetables.
- Serve the rice and vegetables while still warm.
Nutrition
Serving: 0.75cup | Calories: 309kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Sodium: 332mg | Fiber: 2g | Sugar: 3g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11