Coconut And Zucchini Rice With Walnuts And Saffron

Name: Coconut And Zucchini Rice With Walnuts And Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon coconut oil; 1 cup whole gran brown rice; 1 cup water; 1 cup coconut milk; 1/2 teaspoon sea salt; 1/4 cup dried goji berries or golden raisins; 2 small zucchini or summer squash; 1/4 cup walnuts; 1 pinch (about 3-4 threads) saffron; 1 handful fresh cilantro; finishing salt & olive oil for plating

Servings: persons

1
Place a saucepan over medium heat. Add coconut oil and rice. Stir for a couple minutes until rice is evenly coated in oil.
2
Add water, coconut milk, salt, and goji berries. Stir once.
3
Bring to a simmer, reduce heat to medium-low and cook until most of the liquid has been absorbed (about 15 minutes)
4
As the rice cooks, slice zucchini into half-inch rounds, then cut each round into 4 or 5 vertical sticks.
5
Once most of the liquid is absorbed by the rice, place zucchini in the pot. Cover and cook for 35 minutes. The steam from the rice will cook the zucchini. Do not stir it into the rice!
6
After 35 minutes, taste the rice for doneness. Rice should be tender. Mix zucchini into rice. Add chopped walnuts and saffron. Stir again. Serve hot with fresh cilantro leaves, flaky sea salt, and a drizzle of olive oil.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 tablespoon coconut oil, 1 cup whole gran brown rice, 1 cup water, 1 cup coconut milk, and more.

Yes, Coconut And Zucchini Rice With Walnuts And Saffron falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!