I made this up a while ago because I wanted to use some swiss chard and try my new blood orange olive oil I was gifted. It came from Splash of Olive in Kelly’s Market in downtown Decatur and I highly recommend grabbing some (it’s amazing in brownies). I also have their rosemary oil which is fab to throw on carrots to roast.
For this recipe feel free to sub out the chard for spinach or kale. I also think a handful of shredded coconut in the first sauté would be a great addition. Great stand alone meal or if you are a fish eater I bet it would be a fab accompaniment to your fish dish.
Coconut Lime Orange Rice
- 1 tsp ginger
- 4 spring onions, sliced
- 1 tbsp sesame seeds
- 1/3 cup shredded coconut (optional)
- 2 cloves garlic
- 2 tsp coriander
- a carrot, diced
- 2 cups rice
- 1 can coconut milk (13.5oz)
- same can (13.5oz) filled with veg stock
- swiss chard, shredded
- blood orange oil OR juice of one blood orange with zest
- olive oil
Sautee ginger, onion, sesame seeds, garlic, coconut, and coriander. Add some small diced mixed veg of your choice if you would like to turn this a little more biryani-ish. I chose small diced carrots, I think some peas would be nice too.
Add 2 cups rice, 1 can of coconut milk and 1 can of stock. Bring to a boil. Cover and put on simmer for 10-15 mins. Place shredded swiss chard on top and cover for 5 mins. Uncover, stir. Let sit for 5.
Add a tbsp blood orange olive oil (if you are a normal person and do not have this, just squeeze a bit of orange), 1 lime, 1 tbsp olive oil. Stir, serve.
