This creamy lemony rice meal is perfect to eat as the days are getting warmer. During the warmer months it’s important to nourish yourself with lighter and more refreshing food. I love citrus and add lemon or orange to many of my meals. I originally wanted to make this with noodles, but I have a bunch of left over coconut rice.
The lemon sauce is light, refreshing, and full of citrus which accents the swiss chard, baby spinach, and broccoli.
Fun fact:
The vitamin C in the lemon has been shown to enhance iron absorption. It captures non-heme plant iron and stores it in a form that's more easily absorbed by your body. In one study, taking 100 mg of vitamin C with a meal increased iron absorption by 67%
Ingredients:
2 cups rice
1 tablespoon coconut oil
½ purple onion, diced
½ can coconut cream
¼ cup miso broth or veggie broth
2 leaves swiss chard, chopped
1 handful baby spinach
½ cup broccoli florets
1 lemon, juiced
Rice Instructions
Rinse the rice until water becomes clear
Add enough water so there is about 1 inch of headspace.
Add a teaspoon of salt
Add 1 tablespoon coconut oil or coconut cream
Bring to a boil, cover, and let simmer for 15 minutes or until rice is ready.
Lemon Sauce Instructions
1. In a large pan, heat the coconut oil on medium heat.
2. Add in the onion and cook for 8-10 minutes or until they begin to brown
3. Slowly add in the coconut cream and let it melt in the pan
4. Pour in the miso broth
5. Add in greens, cover, and let simmer for 3 minutes
6. Squeeze in the lemon and stir so everything in the pan is mixed together
Serve over the rice and enjoy!
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