Springy Green Coconut Grains

Ancient grains, like farro, amaranth or Kamut, are increasingly popular. And they are readily available at the grocery store – right next to the rice. For this recipe, you can use any grain; just adjust the cooking time according to the package directions. The coconut water gives the grains a slightly sweet flavor, and the mix of herbs and greens create an almost salad-like dish. Once you have this recipe down, it becomes one of those dishes that you can just throw together, depending on your mood or taste. It’s so versatile, it goes well with anything, or it can be enjoyed all by itself.

 

Ingredients

  • 1 cup ancient grain (farro, Kamut or even long brown rice)
  • 1 cup coconut water (you can use light coconut milk, too)
  • ¾ cup low sodium chicken broth
  • ⅓ cup Josie's Organics green onions, finely chopped + ¼ cup to finish
  • 4 cloves garlic, chopped
  • ½ teaspoon salt
  • 1 cup coarsely chopped fresh spinach + handful whole leaves
  • ½ cup Josie's Organics celery, thinly chopped
  • ¼ cup Josie's Organics Italian parsley, coarsely chopped
  • 2 Tablespoons olive oil
  • Salt and fresh cracked pepper to taste

Serves 6

Quick Tips

  • Can’t find an ancient grain? Brown rice will do just fine.
  • Use a rice cooker instead of the stove top – just throw the ingredients together and let the cooker do the work.
  • Use whatever greens you have on hand – kale, arugula…even spring mix.
  • Buy the containers of peeled fresh garlic cloves found in the produce section.

Directions

On the stove
Place the first six ingredients in a medium size pot. Stir. Bring to a boil. Cover and reduce heat to medium-low. Let cook 40-45 minutes until tender and liquid is absorbed.

Fold in the remaining green onions, spinach, celery and parsley. Add the olive oil and mix well. Season with salt and pepper to taste.

Transfer to a serving bowl; finish with a few loose spinach leaves. Serve.
In a rice cooker
Place the first six ingredients in a rice cooker. Stir. Turn the cooker on to the brown rice setting and let cook – usually 20-25 minutes, depending on your cooker. Open the lid and let cool 5 minutes once done.

Fold in the remaining green onions, spinach, celery and parsley. Add the olive oil and mix well. Season with salt and pepper to taste.

Transfer to a serving bowl; finish with a few loose spinach leaves. Serve.

Dress it Up

For a more rich, nutty flavor, toast the grains first in the saucepan. Just add the grains and stir frequently on medium high heat until they turn slightly brown. Toasted coconut is a delicious addition; it adds depth and brings out the coconut flavor. Pistachios, pine nuts or pecans add nice texture, too.

Nutritional Information

Calories
94
Total Fat
5g
Saturated Fat
1g
Carbohydrates
12g
Sugar
3g
Protein
1g
Fiber
1g
Sodium
267mg