Jamie says: I can’t believe it, but tomorrow will be the last day of my diabetes outpatient rotation. What a great experience this was. I learned so much about diabetes and counseling, and I met some incredibly awesome people. Seven rotations down, one to go…
Coconut Ginger Sugar Snaps with Cherry Brown Rice
- 1 small ginger root
- 1/2 lb fresh sugar snap peas
- 1 Tbsp canola oil
- 1 tsp sesame seeds
- 1/2 lemon
- 1/4 tsp sea salt
- 1 cup whole grain instant brown rice (Publix)
- 1 cup water
- 2 Tbsp dried tart cherries (Sun-Maid)
- 3 Tbsp dried sweetened coconut flakes (Baker’s)
- Use a peeler to remove skin off ginger root. Discard. Continue peeling the fresh ginger on to a cutting board. When it becomes difficult to peel anymore skin off, use a knife to mince the remaining piece of root. Add ginger into a saute pan along with sugar snap peas. Drizzle with canola oil. Add sesame seeds. Squeeze the juice of 1/2 a lemon onto snap peas. Sprinkle with sea salt. Marinate for about 1 hour and 30 minutes in the pan. Then, cook for about 8 minutes on medium heat, stirring occasionally.
- After the snap peas have marinated for about 1 hour and 20 minutes, begin preparing the rice. In a microwave-safe bowl, add rice, water, and dried tart cherries. Stir. Cook for about 7 minutes. Allow to stand 6 minutes or until water is absorbed. Stir.
- While rice is standing, toast coconut in a small pan on medium heat until toasted- about 3 minutes- stirring constantly during the last minute.
- Assemble dish- pour snap peas on a plate, top with rice, and then toasted coconut flakes. Serves: 2. Enjoy!
Absolutely delicious! Tastes exotic. I love the sweetness of the toasted coconut and cherries. The fresh ginger adds a bold, refreshing flavor that is brought out by the lemon juice.
- Nutrition note: Whole grain rice doesn’t have to take a long time to prepare. Look for “instant” whole grain brown rice. They parboil (pre-cook) it so it doesn’t take as long to prepare and it’s still good for you. Sound like a win-win situation to me.