[vc_row][vc_column][vc_column_text]Essa receita é deliciosa, simples, nutritiva, e por isso é ótima para fazer quando receber amigos em casa (se você contar que é vegana e sem glúten eles não vão acreditar). Eu adoro a culinária baiana, e acho a combinação de leite de coco com coentro perfeita, já que é levemente doce, fresca e super cremosa. A primeira vez que eu fiz essa receita, achei que seria o suficiente para comer em duas refeições diferentes, mas ela acabou antes do esperado, devoramos tudo de uma vez. Aqui em casa foi descrita como uma experiência gastronômica. Só de lembrar o cheirinho do alho fritando no óleo de coco começa a me dar água na boca.

It is made with coconut oil, a superfood and one of the best oils to be used in cooking, as it overcomes high temperatures without turning into fat. trans, something that happens to most oils when they are heated and that makes them harmful because the body recognizes this type of fat. trans as a foreign and extremely inflammatory component.

Coconut oil, in addition to being rich in vitamins A and E and minerals, helps in burning body fat and prolongs the feeling of satiety, providing weight loss.

Brown rice, being a complex carbohydrate, helps control blood sugar levels and contains a unique form of the antioxidant vitamin E, tocotrienol, which reduces excess fat and cholesterol in the blood and boosts immunity. Furthermore, according to Chinese Medicine, the rice husk (which is removed in the processing of white rice) contains calming properties, which today is explained by modern nutrition due to the abundance of B complex vitamins and minerals present in this food.

In this recipe I used red rice because I find it very tasty and because it was what I had at home, but you can use whatever you prefer.

Red rice with coconut milk and shimeji

Ingredients:

1 tablespoon of coconut oil

800 ml of water

1 ½ cup of red rice

2 chopped garlic

1 teaspoon of sea salt

200 grams of shimeji mushrooms, without stalk

1 tablespoon of extra virgin olive oil

½ cup of coconut milk

1 handful of chopped fresh cilantro

black pepper to taste

½ lemon juice

Preparation:

1 -Put the water to boil to cook the rice;

2- Add the coconut oil to a small or medium pan, add the garlic and let it fry for 30 seconds;

3-Add the rice, salt and stir over low heat for approximately 1 minute until the garlic and rice are well mixed, then add half the boiling water. Add the rest of the water little by little as the rice cooks and the water dries. Cook over low heat for approximately 30 to 40 minutes;

4- Heat a skillet, add the oil and mushrooms and then add the lemon. Saute the mushrooms until they wilt, which takes about 4-5 min. Add the soy sauce, mix well and set aside;

5- When the rice is cooked and the water has dried completely, add the coriander and coconut milk and stir well until the coconut milk is slightly creamy. Add the mushrooms. Turn off the fire. Add pepper, taste and correct salt if necessary.

Serves 2 people as a main course.

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