Almost 20% of the material Ventura residents send to the landfill from their homes is made up of food waste. About half of that is inedible – stuff that you typically wouldn’t eat like an avocado skin or corn husks. This means that the other half is preventable – edible food that could have been saved from going to waste. The City of Ventura Environmental Sustainability division encourages all residents to Save the Food with us. Here’s a great recipe you can make with leftover rice (and other veggies you may want to add in!).
For more information on how you can prevent Food Waste, visit City of Ventura Environmental Sustainability: https://www.cityofventura.ca.gov/1171/Food-Waste
Leftover Coconut Veggie Rice
- 2-3 T. coconut oil
- 1/2 c. onions, diced
- 1/2 c. carrots, diced
- 1/2 c. Macadamia nuts
- 1 1/2 c. leftover cooked Jasmine rice
- 1/2 c. coconut cream concentrate
- 1 tsp. ground ginger (or freshly shaved)
- 1/2 tsp. garlic salt (to taste)
- 1/2 tsp. garlic powder
- 1/2 c. water
- 2 T. lemon juice (freshly squeezed)
- red chili pepper flakes (to taste)
- 1 1/2 c. pineapple (freshly cubed or canned and drained)
- Add coconut oil into skillet (heat on low) on the stovetop
- Add in onions, saute until golden.
- Add in carrots, continue to saute until carrots are soft.
- Place Macadamia nuts into a ziplock bag and pound with a mallet to form small pieces.
- Add in leftover Jasmine rice.
- Add in coconut cream concentrate.
- Stir rice mix and melt the coconut cream concentrate.
- Add in ginger, garlic salt (to taste), and garlic powder.
- Stir mix.
- Add in water, stir.
- Add in lemon juice.
- Add in a few dashes of red chili pepper flakes (to taste).
- Add in Macadamia nut pieces.
- Add in pineapple cubes, stir.
- Simmer for a bit, then serve immediately.
Recipe courtesy of SimplyDeliciousLiving.com