after eating so much though thanksgiving, my family has been eating pretty clean and light these days. we have been enjoying this leek and coconut rice with just about everything! it's simple and light and the coconut milk gives it a bit of a creamy note. I thought it would be nice to share this staple since we seem to make it just about every other night!
Add some other veggies and some toasted cashews to it to make it a meal or serve dal or lentils on top too.
2 cups jasmine rice (other rices work but this seems to be the most flavorful and I like it's texture)
1 cup of canned coconut milk, full fat
1 1/2 cup water
a generous pinch of salt
1 small bunch of cilantro, stems removed
3 small leeks or two large leeks, white parts
-add the rice, coconut milk, water, and salt to a saucepan
-bring to a boil
-cover and turn the heat down to low or simmer
-cook for 15 minutes
-meanwhile, thinly slice your leeks and saute in 1 Tbsp of coconut oil
-thinly slice the cilantro, add more if you love cilantro like i do
-when your rice is done cooking let it rest for 10 minutes with the cover off
-add the leeks and cilantro and gently combine