Asian Baked Vegetables
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Ingredients
- 2 cups brown rice
- 2 cups water
- 2 2/12 cups coconut milk
- 2 teaspoons cumin seed
- 2 teaspoon brown mustard seed
- 2 tablespoons sesame oil
- 1 1/3 cup diced onion
- 2 teaspoons garlic, minced
- 3 bunches of spinach, steamed
- 1 cup cashews
- 1 cup cooked garbanzo beans
- 2 ½ tablespoons tamari
- 3 tablespoons cilantro, minced
- 2 teaspoons curry powder
- ½ teaspoon crushed pepper flakes
- ½ teaspoon chopped parsley
- Celtic Sea Salt
- Black Pepper
- 4 phyllo sheets
- Sesame oil for basting
Instructions
- Preheat the oven to 350 degrees. Add rice, water and 1 cup of coconut milk to a pot and bring to a boil. Cover, simmer and cook until liquid is absorbed, approximately 35 minutes. While rice is cooking, place oil in a large pan on medium high heat. Add cumin seed and mustard seed and cook for 1 minute, stirring constantly. Add onion and garlic and cook for approximately 5 minutes, stirring frequently. Remove from heat and place in a large bowl. Add the remaining ingredients including coconut milk and mix well. Add cooked rice and mix well. Place mixture in a baking pan. Top with 4 sheets of phyllo dough, lightly brushing each layer with oil. Bake for 15 minutes until golden brown.
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