For the Rice
2 cups brown rice, (Jasmine or Basmati) washed and drained
1 Tbsp coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground turmeric
2 green onions, chopped
2 sprigs of thyme
1 carrot, diced
1-15 oz can #CoconutMilk
2 cups vegetable broth
1/4 tsp Cayenne pepper
Sea salt, to taste
1/4 cup chopped cilantro, and lime juice, for garnish
Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.
Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt.
Bring to boil, cover and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes.
Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.
For the Smoky Marinated Mushrooms
10 oz oyster #mushrooms (I used shiitakes), chopped into bite-sized pieces
4 Tbsp soy sauce (I used coconut aminos)
4 Tbsp rice vinegar
2 tsp sugar
1 tsp smoky paprika
1 tsp and 1 Tbsp vegetable oil, divided
Put the mushrooms and all the marinade ingredients except for 1 tablespoon of the oil in a zip-lock bag and shake. Leave to marinate, shaking from time to time. (I did this while I prepped the rice. Just before rice was ready, I moved on.) Heat 1 Tbsp of oil in a large pan over high heat. Saute the mushrooms, stirring frequently, until dark brown and almost to the point of burning. Pour over remaining marinade from the zip-lock bag and saute while stirring until the liquid has evaporated. Remove from heat and reserve.
What I ate and drank today (3/19/2018)
96 oz of water
2 cups of decaf
Turmeric Coconut Rice with Smoky Mushrooms
~2.5 miles of walking
Attempted strength training, but was in a lot of pain for God knows why