This was so easy and something totally different for us. I admit the photo is really lacking but the flavor was very good.
It all started this morning when I was shopping for coconut oil. I was contemplating whether or not I wanted to include any more coconut flakes in my order. And then I slowed down a bit to read about the various cuts of the flakes and all of a sudden this jumped out at me… “about the size of white rice”!
Like many of you, rice was a staple in our home and some recipes are just not the same without it. And while I have found cabbage to be a good rice replacement, there are some things that it is not right for. So I got to thinking about ways to use coconut like rice. The thought of making risotto popped into my mind.
This is what I did. I put about a cup of coconut in the bottom of my pan and covered it with water. Then I added a chopped onion, and a stalk of celery. On top of this I placed 5 chicken legs and covered the pan. I let this simmer until the chicken was done.
When the chicken was finished, I removed the chicken and put the rest of the contents of the pan into the blender and blended it up until it was creamy. I then returned this to the pan, added sliced mushroom and about a 1/3 cup of Parmesan cheese and a splash of white wine. It was a little thick so I added a splash of kefir to it. I let this rest on warm until the mushrooms were cooked.
I served this with the chicken, mustard greens, and carrots. It was a great meal! I am very excited about the results of this. I plan to research other risotto recipes and see what kind of modifications I can come up with.
So while this will not be as cheap as rice, it will make a nice variation from time to time.