• Sonya Patel

Coconut Rice with a Tangy Harissa Sauce

Made a gorgeous coconut and green bean fried rice with a side of roasted veggies. Topped the dish with a flavorful packed sauce of harissa, lime juice, tamari, and a touch of maple syrup.


Ingredients:


Sauce:

  • 1tsp harissa (any flavor would work)

  • 1tbs tamari (or soy sauce)

  • 1tbs lime juice

  • 1tbs maple syrup

  • Mix together ingredients and feel free to adjust per taste.

  • This would be a great dipping sauce as well!

Rice

  • 1c washed basmati rice

  • 1c water

  • 1 coconut milk

  • 1 block pressed and cubed tofu

  • 1tbs oil

  • 3-4 cloves of minced garlic

  • 8oz chopped green beans

  • 1/4 c chopped cilantro

  • 4 finely chopped green onion

  • Juice of 1/2 to 3/4 lime


Method:


  • Add rice, coconut milk and water to a medium pan.

  • Bring to boil and reduce heat to low.

  • Cover pan with a lid leaving a small vent. Cook for about 10-15 min, switch off heat, cover pan completely allowing rice to stream and then cool.

  • While rice is cooking, brown pieces of tofu in a large nonstick pan, adding in a little bit of oil if needed. Once the tofu is browned, place in a bowl and set aside.

  • Heat a little more oil in the pan.

  • Add about 3-4 cloves of minced garlic, chopped green beans, and a little salt. Cook until beans are almost done.

  • Add in cooled rice, browned tofu, green onions, cilantro, lime juice, and salt to taste. Stir fry the rice until everything is combined evenly and heated through.

  • Top with sauce before serving.