Recipe adapted from 101 cookbooks

spicy lemon coconut sauce:

1 clove of garlic, peeled

1 med jalapeno, chopped and seeded

1 tbsp safflower oil, more if needed

1/2 tsp salt

1 large cooking onion, peeled and chopped or 1 bunch of scallions ( about 8 )

1/2 cup cilantro, chopped

1 14oz can of full fat coconut milk

3 tbsp freshly squeezed lemon juice and a little extra to taste

 

In a food processor add the garlic, chili and salt. Pulse until a paste forms. Add the oil and the onions, pulse a little more. Add the cilantro and pulse a few more times. Transfer the mixture into a mason jar and add the coconut milk, lemon and a bit more salt if needed. Give the jar a thorough shake, shake, shake and you are done. This can be stored in the fridge for up to a week. You can use it on/in a ton of things! I tried it in a frittata and it was amazing. Check out 101 cookbooks for more ideas.

The rest of it:

2 cups of brown rice

1 cup of peas

a few big handfuls of arugula

cheese for sprinkling, I have made this with swiss, grated sharp white cheddar and feta, all of them tasted great.

Smoked paprika for dusting

Cook the rice according to package. Boil peas in a medium pot of salted water for about 3-5 minutes or until bright green and crisp. Remove from pot and rinse with cold water. Set aside.

 

To serve: 

Mix together the rice and peas. Divide into bowls, now add the arugula and cheese. Pour on a little  dressing and finish it off with a dusting of paprika. Enjoy.