I recieved free samples of Libby’s new vegetable pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Hi friends! I have missed you…
So sorry for the delay in TNK posts. There are extremely dramatic reasons for my week long absence that were completely uncontrollable, and I am deeply sorry…more than you know.
But I’ll get into those details another time. Today lets talk pilaf! Me and rice have an interesting relationship. Sometimes I enjoy it and other times it feels pointless. When I say pointless, I mean it doesn’t really do much for me. It’s either plain, bland, dry and doesn’t satisfy me.
Now, when rice involves a tasty stirfry, I’m game. Or if we’re talking that amazing chicken fried rice they whip up at Bennihanas…I am all about that life.
But one of my favorite ways to enjoy rice…is when it involves the word “creamy”.
Creamy brown rice will win my heart over any bowl of sticky white rice. I think everyone can relate to creamy textures when it comes to food, in that it is always AMAZING.
Obviously when we think “creamy” we think fatty + unhealthy. So unfortunate. Luckily in this modern health world there’s a solution to that. Coconut milk. This stuff is genious when it comes to texture. Thank you coconut gods for this heaven-sent can of goodness.
My worn out post-midterms mind could not be happier with this little bowl of creamy rice comfort. Libby’s is sponsoring us Recipe Reduxers this month to get creative with their super easy veggie pouches, which will be available in stores January 2015.
This college girl is all about the easy-peasy way to sneak in those vegetables. Especially if those vegetables are paired with creamy dreamy brown rice.
This meal is addicting. It’s that dinner you think about all day and feel giddy when you final sit down to eat it. And the pecan topping is an essential element to all this. Beause a creamy dreamy bowl of vegeteable comfort is nothing without an added crunch.
Creamy Coconut & Veggie Brown Rice Pilaf with Honey Roasted Pecans
- Yield: 4–6 servings 1x
Ingredients
- 1 cup quick cooking brown rice*
- 1.5 cups water
- 1.5 cups lite, canned coconut milk (divided)
- 1/4 cup plain greek yogurt
- 1 Tbsp olive oil or coconut oil (melted)
- 1 Libby’s Sweet Corn Pouch
- 1 Libby’s Peas Pouch
- 1 Libby’s Green Beans Pouch
- 2 tsp garlic powder
- Sea salt + pepper to taste
- ~1/2 cup chopped pecans
- 1 tsp honey
- Bell pepper
- Carrots
- Onion
Instructions
Pecans
- Preheat oven to 350 degrees and toss pecans with honey and optional salt. Spread onto a baking sheet and roast for 5 minutes. Toss the pecans and roast for an addition 2-3 minutes. Keep an eye on them to make sure they don’t burn. Set aside and allow to cool once done.
Rice
- Place rice, 1.5 cups water and 1 cup of your coconut milk in a large pot and bring to a boil. Once boiling, reduce heat to medium low and continue to cook for 10-12 minutes, or until rice has absorbed the liquid.
- While the rice is cooking whisk together remaining 1/2 cup coconut milk, greek yogurt and oil.
- Prepare libby’s vegetable packs by heating in the microwave according to instructions.
- Once rice is done cooking pour in your coconut greek yogurt mixture, vegetables and seasonings. Stir until well combined then serve and top with roasted pecans.
Notes
- I bought my quick cooking brown rice from Trader Joe’s. It turned out great and was very convenient.
- Serves 4-6