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super simple and healthy yellow coconut peas rice with feta
Easy, healthy, bright, and delicious, that's how I would describe this super simple and healthy yellow coconut peas rice with feta recipe.
I really love a good, colorful rice dish. This super simple and healthy yellow coconut peas rice with feta recipe is one of our favorites at the moment. The kids love the one pot recipe too, which I love, because this dish is super healthy.
This is also a super meal prep dish.
This is also a super meal prep dish.
Ingredients for the super simple and healthy yellow coconut peas rice with feta
- Rice. Basmati or Jasmine Rice.
- Green peas, which, by the way, are actually not considered vegetables, but rather part of the legume family, which consists of plants that produce pods with seeds inside. Examples include chickpeas, peanuts, and beans. The nutrition profile of green peas is awesome. They contain about every vitamin you need, antioxidants, and fiber. Green peas are a great source of high complex carbs and protein. They are rich in Vitamin C, E, and zinc, and other antioxidants which help strengthen your immune system.
- Spinach. Helps fight oxidative stress, which can increase the risk of getting cancer and diabetes, thanks to the antioxidant. This super healthy vegetable helps moderate your blood pressure, because of the high amount of nitrates.
- Zucchini. I use green zucchini for this recipe, but you can, of course, use any zucchini you like. Zucchini is often considered a vegetable, but it's botanically defined as a fruit. It is a nutrition-rich fruit with a high amount of vitamin A, Manganese, Potassium, Vitamin K, and Vitamin B6. Zucchini is also rich in carotenoids, which are antioxidants; these may benefit your eyes, skin, and heart and may help protect you against certain types of cancer.
- Onion. One juicy yellow onion for a good flavor.
- Garlic clove. Four juicy garlic cloves.
- Lime. Lime is the perfect source of sourness. Especially if you're using coconut cream, as both work really well together.
- Coconut cream. It is a great source of protein, Phosphorus, folate, and choline, to name a few. Coconut cream is relatively high in saturated fat.
- Water. We will need water to cook the rice.
- Turmeric. The most important spice for this dish.
- Ginger. I use both fresh grated and powdered forms for this dish. If I have fresh ginger, which I most of the time have, I prefer it. Ginger is such a powerful spice. It is used in cuisines all over the world and originated in Asia. The root may help people with diabetes manage their blood sugar levels, decrease menstrual bleeding, and relieve nausea. It has very few vitamins and minerals, but we have superfoods in this dish, which will fill your vitamins up.
- Salt.
- Feta. Creamy and salty feta is perfect for this dish. The dish tastes a little bit sweet. Together with the unique feta taste, it's just so satisfying.
tips
- Don't be irritated by the amount of water, as the rice will not be dry, like a typical Moro such as my amazing moro de maiz.
- If you want to eat it with meat, turkey meatballs are perfect for this dish.
Cooking-Mode
super simple and healthy yellow coconut peas rice with feta
Preptime: 5min
Cooktime: 45min
Waittime:0min
Totaltime:50min
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Ingredients for the main:
| 400g | rice |
| 400g | peas |
| 200g | coconut cream |
| 1 | zucchini |
| 100g | spinach |
| 4cloves | garlic cloves |
| 1 | lime |
| 1handful | cilantro |
| 1handful | parsley |
| 1tbsp | ginger |
| 1tbsp | turmeric |
| salt | |
| 1.2l | water |
| coconut oil |
Ingredients for the spices:
| oregano | |
| black pepper |
- Wash the spinach, zucchini, and peas.
- Wash the rice.
- Peel the onion and garlic.
- Chop the onion and mince the garlic.
- Mix turmeric, oregano, pepper, and ginger in a bowl.
- Cut the zucchini into rings.
- Chop the parsley and cilantro.
- Add 1 tbsp coconut oil to a large pot/pan and put it on the stove on medium-high level.
- Add the chopped onion and mixed spices to the pan. Sauté for a minute.
- Add the minced garlic. Sauté for 30 seconds.
- Add the zucchini rings and peas.
- Add the spinach. Sauté everything for about 3 minutes.
- Add the coconut cream.
- Add 900 ml water, lime juice, and salt. Put a lid on the pan.
- Add chopped parsley and cilantro to the pan.
- When it's cooking, add the rice and stir it. Put the stove on medium-low heat (3 out of 10).
- Stir it now and then. When the rice absorbed the water, about 10 minutes later, put a paper towel on top of the rice and put the lid back on the pan.
- Put the heat on level 2 out of 10.
- Let it cook for about 20 minutes, then remove the paper towel and stir the rice to loosen it.
- Put the lid back on and let it cook for another 10 minutes.
- In the meantime, cut the feta into cubes.
- The rice is ready to serve. Sprinkle the feta and fresh cilantro on top.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
