Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Coconut Ginger Sugar Snaps with Cherry Brown Rice June 16, 2011

Coconut Ginger Sugar Snaps with Cherry Brown Rice

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)


  1. 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.
  2. 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.
  3. While rice is standing, toast coconut in a small pan on medium heat until toasted- about 3 minutes- stirring constantly during the last minute.
  4. 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.

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