Creamy, delicious, and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying. The combination of sweet, brightly colored peas, flavorful, hearty mushrooms and onions with the tender, delicate, and distinctive forbidden rice and a hint of sweet coconut is a visually pleasing, heavenly smelling, delicious-tasting treat for all the senses!

Spring, Wild Mushroom and Pea Ragout

Servings: 4–8
Preparation Time: 30 minutes

Ingredients:

• 1 onion, thinly sliced and cut into 1-inch strips
• 1 tablespoon coconut oil
• 1/4 cup white wine
• 1–2 tablespoons Coconut Cream Concentrate
• 1–2 cloves garlic, finely chopped
• 4 ounces mixed wild mushrooms, sliced
• 4 ounces baby bello or white mushrooms, sliced or chopped
• 1/4 teaspoon thyme
• 3/4 cup milk, cream, or coconut milk*
• 1 cup frozen peas, thawed
• sea salt and fresh-cracked pepper
• 1 cup forbidden or red heirloom rice, prepared to package directions

1/2 pound sautéed ground beef or bison may be added if desired to make this meal even more hearty and nourishing, although it is wonderful the way it is.

Directions:

In a preheated cast iron skillet, sauté onion with coconut oil and salt until softened and translucent. Add wine and stir until absorbed. Stir in Coconut Cream Concentrate. Add garlic and mushrooms, season with salt, pepper, and thyme, sautéing until mushrooms are mostly cooked through. Slowly add milk a bit at a time while stirring. Stir in peas, heat through, and season with salt and plenty of pepper to taste.

Serve over rice for a visually pleasing and satisfying main dish or combine with the rice for a wonderful side dish.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe and photo submitted by Lydia, Salem, VA.

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Coconut Breakfast Rice

Servings: 1

Ingredients:

• 1 cup hot rice
• 2 tablespoons dried coconut
• 2 tablespoons raisins
• 2 tablespoon chopped walnuts or almonds
• 2 tablespoons Coconut Cream Concentrate
• 1 piece crystalized ginger, minced
• 1 teaspoon honey (optional)
• dash cinnamon

Directions:

Stir all ingredients together in a serving bowl. Serve with milk and eat as a hot cereal.

Recipe submitted by Kristel, Traverse City, MI.

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Easy, Coconut, Curry Rice

Ingredients:

• 3 cups brown rice
• 1 cup Coconut Cream Concentrate
• 1/4 cup butter (or coconut oil combo)
• 5 cups homemade chicken stock, as needed
• 2 tablespoons curry powder

Directions:

Soak rice in water for 12 hours. Drain.

Put all ingredients in a rice cooker. Cook as per directions of machine or simmer/steam on stove top until kernels are soft and tender. Fluff and serve. ENJOY!

Recipe submitted by Kimberly, Parma, ID.

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