I'm always being asked how to make grains more exciting. Most of us on whole food diets get sick of plain brown rice and turn to processed foods when we're craving more fat and salt. One day I was making millet on the stove and I decided to add in some coconut butter and thyme - what a difference it made! It transformed the simple, but still delicious, millet into a creamy pilaf. I then tried it with brown rice and felt that I had stumbled upon something truly revolutionary. Not to mention nutritious.
Coconut butter is loaded with anti-virals, lauric and caprylic acid, and easy-to-digest fats. Unlike coconut oil, coconut butter is a whole food that is less processed and contains natural fiber, enzymes, proteins, vitamins, and healthy fats. The anti-viral properties of coconut butter will help preven most viruses and colds. The lauric and caprylic acids found in coconut butter convert into fatty acids within the body that digest yeast and help rid the body of excess candida.
So make this delicious pilaf and serve it with black beans, steamed vegetables, or a salad for a complete meal that will nourish the body and help build your immune system. This goes very well with sauerkraut and sesame seeds sprinkled over it. The sauerkraut will actually increase your digestive abilities, as well as work with the anti-candida properties of the coconut butter.
Coconut and Thyme Brown Rice
1C organic brown rice
1 tablespoon of coconut butter
1 tablespoon of thyme (or spice of choice)
1 pinch* of sea salt (if desired)
*A pinch = 1/4 teaspoon.
1) Cover brown rice and water and bring to a boil.
2) Reduce to a simmer and let cook until rice is tender and the water has soaked up - usually 25 minutes or so.
3) When done, uncover and mix in coconut butter, spices, and salt.
4) Stir well until the coconut butter is evenly distributed and the rice is creamy.
5) Serve with beans, steamed vegetables, and a salad.