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Coconut-Basil Brown Rice

Kathryn Budig
mbg Class Instructor & Yoga Teacher By Kathryn Budig
mbg Class Instructor & Yoga Teacher
Kathryn Budig is an internationally celebrated yoga teacher and author. She she trained at Yogaworks in Los Angeles under Maty Ezraty and Chuck Miller.

I've been exploring gluten-free since the beginning of the year due to my acupuncturist's advice, which leaves me in the company of brown rice and quinoa. I'm a bit of quinoa addict, so I decided to sever the cord for a night and take brown rice on a date. I remembered a friend making jasmine rice with coconut milk once and figured that brown rice could swim in this fine dressing as well. The toasted coconut adds great texture while the green onion gives it a nice bite. Satisfying on it’s own or would be amazing with a good piece of grilled salmon.

1 cup short grain brown rice

1 cup organic free range chicken broth

1 cup coconut milk

1/4 cup unsweetened coconut flakes, toasted

1/4 cup basil, finely chopped

2 T green onion ends, finely sliced

small knob of ghee (clarified butter)

good pinch sea salt

Combine rice, broth, milk, salt and ghee into pot and bring to a boil. Stir well then reduce to low. Stir in basil, cover and cook for roughly 50 minutes or until rice is fluffy and cooked through.

Dry toast the coconut flakes in a frying pan for a few minutes or until a nice golden brown. Set aside.

Once rice is fully cooked, stir in coconut flakes and green onion ends. Hit with a fresh pinch of salt and serve with extra green onion on top for garnish.

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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility,...
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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author...
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