Califonia Bountiful
Side Dish

Springy green coconut grains

Spinach ranks as one of the most nutrient-dense foods, loaded with vitamins, folate and calcium. Pile some nutrition on your plate with this recipe featuring spinach and your choice of ancient grain.

Recipe and photo courtesy of Braga Fresh Family Farms/Josie's Organics

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1 cup ancient grain such as farro, amaranth or Kamut, or long brown rice
1 cup coconut water or light coconut milk
3/4 cup low-sodium chicken broth
1/3 cup finely chopped green onions, plus 1/4 cup to finish
4 cloves garlic, chopped
1/2 tsp. salt
1 cup coarsely chopped fresh spinach, plus a handful of whole leaves
1/2 cup thinly sliced celery
1/4 cup coarsely chopped Italian parsley
2 tbsp. olive oil
Salt and freshly cracked pepper, to taste


In a medium-sized pot or rice cooker, stir together grain, coconut water, chicken broth, 1/3 cup green onions, garlic and 1/2 tsp. salt. 

For stovetop: Bring to a boil, cover and reduce heat to medium-low. Let cook 40 to 45 minutes or until tender and liquid is absorbed. 

For rice cooker: Turn cooker on to brown rice setting and let cook, usually 20 to 25 minutes, depending on your cooker. When done, open lid and let cool 5 minutes. 

When cooked, fold in remaining 1/4 cup green onions, 1 cup spinach, celery and parsley. Add olive oil and mix well. Season with salt and pepper to taste. Transfer to a serving bowl and finish with a few loose spinach leaves.

Serves 6

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