Healthy Dinner: Raw Coconut Curry Rice

Delicious and healthy summer meal: Raw coconut curry rice.

This recipe is adapted from a dish at Rawtopia, which I visited this summer while on a road trip. Although I ordered a different dish, I wanted to try to make a version of this one at home.

I typically associate creamy curry dishes with heavy meals—the kind that knock you out for an hour. Although this dish contains some oil, it feels rather light while still satisfying any craving for curry. I also enjoyed the combinations of textures—the crunch of the almonds and celery and the tenderness of the sprouted rice raisins—mmm!

The sprouting process does require some advance planning, but in return, you reap the full nutritional potential of the rice. Most notably, sprouted rice contains nearly double the amount of the amino acid GABA, or gamma-aminobutyric acid, a catalyst for the production of Human Growth Hormone. GABA is also associated with deeper sleep and an improved immune system. Is it peculiar that I get as much satisfaction from thinking about the nutritional value of my food as I do from tasting it?

You can customize this dish by adding any variety of nut. Sliced avocado and lightly steamed broccoli would also be nice additions.

I served my coconut curry rice on a bed of kale.

Raw Coconut Curry Rice

Ingredients:

(Serves 2)

1 cup raw, sprouted wild rice, thoroughly rinsed

1 stalk of celery, chopped into small pieces

¼ cup raisins

¼ cup red onion, finely chopped

¼ cup raw almonds, roughly chopped

½ cup purple cabbage, cut into thin strips

mixed greens of your choice tossed in a splash of olive oil and apple cider vinegar

cilantro, cilantro, and lime wedges for garnish (optional)

salt and pepper to taste

For coconut curry sauce:

½ cup coconut milk

1 tbsp. coconut oil

1 tbsp. coconut nectar (or 1 serving of stevia)

1 tbsp. curry powder

1 clove garlic, minced

pinch of cayenne (optional)

Directions:

1. Rinse rice and place in a jar. Cover with filtered water. Let the jar soak outside of the fridge for a night (or at least 8 hours). Drain and rinse the rice. Cover with filtered water and store in the fridge. For the next 2-3 days, repeat this process twice a day. Your rice is ready to eat when it has “bloomed.” The grains will have split open, and the rice will be tender. Rinse rice one last time before you’re ready to use it.

2. Combine coconut curry sauce ingredients in a large bowl. Add rice, raisins, celery, onion, almonds, and cabbage. Toss until everything is coated in sauce. Taste test for salt and pepper. Set aside.

3. Toss greens in olive oil and apple cider vinegar—or a dressing of your choice. Arrange greens on plates then top with rice mixture. Add optional garnish items.