I’m an avid fan of all things Jollof, for those of you who don’t know; Jollof is a West African rice dish cooked in a tomato sauce. Replace that tomato sauce with spinach and coconut milk and you have “Spollof”?
I eat organic long grain brown rice, but I reckon this recipe will work with all type of rice. I’m even willing to bet that it works great with quinoa; it is all about balancing the amount of cooking liquid with grain quantity.
To make the base of this Spollof, all I did was blend two parts fresh spinach with one spinach with one part coconut milk and one part vegetable stock liquid and I cooked it with one part rice. While this might not replace Jollof (nothing can), it’s a really satisfying dish. The spinach cooks down so the flavor is not overpowering and the sweet nutty taste of coconut milk really drives this over the edge!
I’ve eaten this along side some tomato sauce, and even used it in burrito wrap, its delicious and satisfying every time. On its own, I enjoy it topped with some dry coconut flakes and a spritz of lime juice.
- 1 cup rice (grain of choice)
- 1 cup vegetable stock
- 1 cup coconut milk
- 2 cups fresh spinach
- 1 teaspoon olive oil, optional
- In a high-speed blender, combine vegetable stock, coconut milk and spinach and blend till smooth.
- Rinse the rice thoroughly and place in a medium sized pot. Cover the rice completely with the spinach mixture, add the olive oil and bring to a boil.
- Reduce the heat, cover and gently cook for 35 minutes on low heat till the rice is fluffy
- You might need to add a little more vegetable stock depending on how soft you like your rice.
- Serve and enjoy.