3C cooked grains (rice, quinoa, millet)
5C or a large head of broccoli, cut into small florets and stems and blanched
GREEN COCONUT PESTO
1 Tbsp thai green curry paste
2 medium garlic cloves
1/2 C roasted almonds, plus more for the top
2 big pinches salt
2 Tbsp fresh lemon juice
1/2 C full-fat coconut milk
more almonds or seeds
carrot with lemon and salt
I recently found a great tip for making a super delicious pantry-dinner, this Thai flavoured bowl from ever reliable Heidi Swanson. It involves whizzing up a coconut curry pesto to flavour the grain base and heaping with fresh or steamed extras on top. It was so good! And I dare say the green ‘pesto’ might even help hide a few veggies from the kids if you go easy on the spice. And of course it doesn’t need to be broccoli, you could blend the coconut curry with zucchini or pumpkin, or make a cauliflower version.
Anyway, we reckon it’s a winner worth sharing – I’ve piled it high with extra veg and grated beetroot because who can resist that colour and crunch. Just use whatever you have from your veggie box – it’s a fabulous and satisfying meal that’s quick, fresh and full of life.
Green coconut rice bowl
Cook up rice or quinoa as you usually would. Though consider a trifecta mix of quinoa, rice and millet to make a delicious blend that’s got extra goodness and a great nutty flavour. I like cooking half white rice and half quinoa, then a little dash of millet. But do remember to wash the quinoa in a strainer first if you’re using it.
Blanch the broccoli florets and stems (or whatever veg you’re using) in a little salted water for a minute until they’re a fresh green. Rinse under cool water.
Make up the pesto by just whizzing the ingredients together with a stick blender or in a food processor.
Mix half of the pesto through the cooked grains, then tweak to taste. You might want more of the paste in there, or more lemon or salt. Any extra paste can be kept or frozen for another meal. Top with more broccoli and all the extras you want. Enjoy!
Love this idea – definitely on the menu this week