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Broccoli Coconut Rice

No rave from me today, just one of my favourite savoury dishes of late, that ticks all the boxes, no matter what you’re dietary requirements, food philosophies or health preferences.

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  • Gluten-free … check
  • Grain-free … check
  • Dairy-free … check
  • Egg-free … check
  • Nut-free … check
  • Soy-free … check
  • Sugar-free … check
  • Anti-inflammatory … check
  • Liver-Cleansing … check
  • Paleo … check
  • Vegan … check
  • (full) GAPS … check

Don’t you love it when one simple dish can cater for so many different needs? I do! But mostly, I love how tasty, easy and nourishing this is, forget labels … it makes me feel freakin-amazing and I never get sick of it (creature of habit that I am).

Coconut Broccoli Rice

Serves 2

  • 1 small head organic broccoli, florets chopped really small. Stalks diced into small cubes
  • 3 heaped tablespoons of 100% pure coconut cream
  • Filtered water for cooking (about 1/2 cup)
  • 1 teaspoon ground organic turmeric
  • 1/2 teaspoon of Herbamare (or quality sea or Himalayan salt)
  • Black pepper to taste (I’m a spice-nerd, so I use about 40 grinds from the grinder … if you’re not a spicy-chicken like yours truly, or you’re making this for kids, just 10 or so grinds will do … you can always add more at the table)

Method

Place finely chopped broccoli florets and stems (stems at bottom) in a small saucepan and add filtered water. Bring to the boil on the stove-top and turn down and simmer on a low heat with the lid on for 15-20 minutes.

Drain water into a small teacup (nutrients from the broccoli will have leached into the water so drink this to ensure nothing goes to waste) and roughly mash broccoli down to a “rice” consistency, using a fork, adding in coconut cream, turmeric, salt and pepper, as you go, the moistness from the cream assists the “ricing” process

If it’s just for you, feel free to eat straight from the saucepan … I know I like to do this (so not one lick goes to waste – be aware that in some most social circles this will be frowned upon) or serve into your favourite single-serve bowl. I love starting my dinner with this and following with a big, satisfying bowl of pumpkin custard

Otherwise, divide among two plates and serve alongside a few more elements; grilled fish, slow-cooked chicken legs or ox-tail (etc.) plus some fermented veg and/or roasted pumpkin and/or sweet spud cubes for a colourful and well-rounded plate.