A NEW BONBERI JR. RECIPE THAT GROWN-UPS WILL DIG TOO. THIS DISH IS PACKED WITH VITAMINS, OMEGA, PLANT-PROTEIN, AND GROUNDING FUEL, PLUS IT’S EASY TO MAKE!

COCONUT & GREENS BROWN RICE RISOTTO WITH EDAMAME

1 cup of brown basmati rice 
1 can of organic unsweetened coconut milk
1 cup of minced spinach 
1/2 yellow onion, minced 
1/2 inch knob ginger, grated 
1 clove garlic, minced 
1 cup of defrosted shelled edamame beans 
1 cup of water 
Sea salt to taste 


Rinse brown rice well. In a large pot, heat brown rice, water and coconut milk. Bring to a boil, then lower to a simmer and cover. Cook until done, about 45 minutes to an hour. Fluff immediately and remove from heat. While rice is cooking, in a shallow pan, heat coconut oil, and add garlic, onion and ginger. Sauté until fragrant. When onion is translucent, add spinach. Remove from heat and sauté so spinach remains bright green but cooked. Set aside. Once rice is down, add spinach mixture to rice and mix well. Add in edamame. Season with salt. And serve! With nori for wrapping for kiddos and lettuce cups and hot sauce for adults!

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