A light and nutritious dish that mixes steamed vegetables and rice with quinoa.

The dish is served with a mild coconut milk and lemongrass sauce. Flavours that go well together.

coconut basmati

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coconut basmati

Basmati and quinoa with coconut milk


  • Author: Nawaï Li
  • Prep Time: 30min
  • Total Time: 30min
  • Yield: 2 persons 1x

Description

Basmati rice and quinoa with coconut milk, Thai basil and lemongrass stick. Various vegetables complete this Asian flavoured dish.


Scale

Ingredients

  • 200ml coconut milk
  • 1 tsp of curry
  • 1 stick of fresh lemongrass
  • 1 bouquet of basil
  • salt
  • 1 zucchini
  • 1/2 green pepper
  • 1/2 broccoli
  • 1 tea cup of basmati rice, cooking 10 min.
  • 1/2 tea cup quinoa

Instructions

  1. In a small pan, let infuse the coconut milk at low heat, together with the stick of lemongrass cut into 4 pieces.
  2. Add 1 tsp of water, the curry, 2 pinches of salt and 5 leaves of chopped basil.
  3. Let it simmer at very low heat during 15 minutes.
  4. Pass the sauce through a strainer and keep it warm.
  5. Cut the zucchini into slices, the broccoli into large pieces and the pepper into dices.
  6. Cooking in parallel: -the vegetables at steam for 10 min, then drain and keep them warm.
    -The quinoa in salted water in a small pan during 10min., drain and keep warm.
    -The rice in 3 cups of salted water for 10min.
  7. Start dressing by creating a circle of rice and quinoa. Put the vegetables inside the circle. Add sauce generously. Decorate with one or two leaves of thai basil.

Notes

For a more complete dish, use a whole grain rice.

  • Category: dish
  • Cuisine: europe

Nutrition

  • Calories: 100% homemade with love

Keywords: basmati rice, coconut sauce

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