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.
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.