Brothy Coconut Ginger Greens and Mushrooms w Short Grain Brown Rice
Serves 215 mins prep15 mins cook
A flavorful and healthy dish featuring mixed mushrooms, baby bok choy, and broccolini cooked in a light coconut-ginger broth, served with short grain brown rice.
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What you need
Instructions
In a large shallow pan, heat avocado or coco oil. Add minced garlic and grated ginger. Add a little water to prevent mixture from sticking to the pan. Add turmeric and mushrooms and begin to sauté on medium high heat. Keep adding a little water to prevent burning but allow mushrooms to brown a little. Season w salt. Next add broccolini and sauté. Once bright green add bok choy and a little more water (total should be 1/2 cup you don’t want it too brothy) and cover to steam only a couple minutes. Remove lid and add coconut milk and coconut sugar and mix together. Remove from heat. Spoon into a shallow bowl and serve with rice (cooked as directed on package).View original recipe