Coconut Rice with Lentils

Coconuts make two guest appearances in this recipe.

For a vegan meal, serve this rice & beans dish with a side of broccoli or cauliflower.

It also makes a great side dish for fish or chicken.

COCONUT WATER has been pretty trendy lately… and for good reason!
But first… coconut water is not the same as coconut milk.

Coconut water is the liquid that’s found in the middle of a young, green coconut. As the coconut grows and ripens, some of that liquid remains while the rest becomes coconut meat. Cool, right? 

Fun Fact #1: Coconut water is 94% water with virtually no fat.
Fun Fact #2: Coconut milk is about 50% water, which is mixed with coconut meat.

And there are some good reasons that coconut water is so popular…

It’s a solid source of potassium, other minerals, antioxidants, and electrolytes.

And studies show that it can help balance blood sugar, as well as help protect your heart and kidneys.

Plus, the electrolytes make it a good choice for a post-workout drink.

If you buy it bottled, check the label to make sure it’s 100% coconut water and that it doesn’t contain added flavors or sugar.

(Makes 6-8 servings)

• 1 cup (185 g) long-grain brown rice
  
• 3 cups (720 ml) coconut water
  
• 1 cup (240 ml) light coconut milk (from a can)
  
• ½ tsp sea salt
  
• ½ cup (95 g) lentils, rinsed and drained
  

In a medium saucepan over medium-high heat, combine the rice, coconut water, and coconut milk and bring to a boil.
Reduce the heat to a simmer and cover, cooking for 5 minutes. Add the lentils and cook for 40-45 minutes, until the liquid is absorbed. 
Remove from the heat and let sit, covered, for 5 minutes. Fluff the rice & lentil mixture with a fork and serve.