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Broccoli-Rice Bake with Coconut Curry Sauce


  • 2 C brown rice rinsed well
  • 4 C water
  • 1 can 14 oz. coconut milk
  • 1 Tbsp. cornstarch
  • 1 Tbsp. curry powder
  • ½ C chopped cilantro
  • ¼ C fresh parsley or 1 Tbsp. dried
  • tomatoes chopped
  • tsp. sea salt
  • 3 stems of broccoli including most of stalk, cut into bite-sized pieces
  • 8 oz. mushrooms washed well and cut in thirds
  • 2 Tbsp. coconut oil

  1. Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min. 

  2. In a large wok or frying pan, lightly sauté broccoli on medium high for 5 min., then add mushrooms and sauté another 2 min. 

  3. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to the vegetables and heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with the parsley, tomato, and cilantro. Serve hot.