This recipe was inspired by Naturally Ella’s ginger brown rice with carrots, but because I had some peas and coconut milk left, I adjusted the recipe. You may use any (pseudo)grain you like, for example brown rice as in the original recipe, quinoa or spelt. The carrots and coconut milk give the dish a subtle sweetness and the ginger, rice vinegar and soy sauce add an asian inspired twist.
4 big carrots
2 handfuls of frozen peas
2 cloves of garlic
3 tablespoons of coconut milk
1 tablespoon of desiccated coconut
about a 1 cm piece of ginger
a splash of rice vinegar
a splash of soy sauce
a bit of sesame oil
100gf of spelt grains
optional: two hard boiled eggs with a bit of hot sauce
Dice the shallots and garlic, findely grate the ginger. Heat water for your prefered grain and cook according to instructions. Grate the carrots. Heat a bit of oil in a pan and sweat the garlic, shallots, ginger and desiccated coconut, then add in the peas. Add a bit water to prevent burning and cook until the peas are almost done, then add the carrots, stirring frequently. Season with rice vinegar, soy sauce, coconut milk and pepper.
Serve with eggs and your favourite hot sauce.