Coconut And Zucchini Rice With Walnuts And Saffron – a delicious recipe with coconut oil, gran brown rice, water, coconut milk, salt, dried goji berries. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
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
9
g
Fat
43
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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