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Samahdi Lotus Coco Rice

  • Yield: 6 servings 1x


  • 1 cup brown or basmati rice
  • 2 cups water or vegetable stock
  • 1 1/4 cup coconut milk
  • 2 tsp cumin seed
  • 2 tsp black mustard seed
  • 2 tbs sesame oil (toasted preferred)
  • 3/4 cup onion (diced)
  • 3 tsp garlic (minced)
  • 1-2 bunches spinach or other green (rinsed)
  • 1/2 cup cashews (toasted and chopped)
  • 1/2 cup Garbanzo beans (cooked)
  • 1 1/4 tbs soy sauce
  • 3 tbs cilantro (minced)
  • 2 tsp curry powder
  • 1/4 tsp crushed red pepper flakes
  • 1 pinch cayenne pepper
  • to taste sea salt and black pepper


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, heat water and 1/2 cup coconut milk with salt and bring to boil.
  3. Add rice, cover, reduce heat to simmer and cook until liquid is absorbed.
  4. While rice is cooking, place oil in a large sauté pan on medium-high heat.
  5. Add cumin seed and mustard seed and cook for 1 minute, stirring constantly.
  6. Add onion and garlic and cook for approx. 5 minutes, stirring frequently.
  7. Remove from heat and place in large bowl.
  8. Add spinach, Garbanzo beans, soy sauce, cilantro, curry powder, peppers, and salt plus remaining coconut milk and mix well.
  9. Add cooked rice and mix well.
  10. Place mixture in a well-oiled casserole dish.
  11. Top with sesame oil.
  12. Bake for 15 minutes.
  13. Top with cashews just before serving.


Source:  Blossoming Lotus Vegan World Fusion Cuisine


  • Calories: 373
  • Fat: 21.84 g
  • Carbohydrates: 39.05 g
  • Protein: 9.91 g
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