Kimchi & coconut brown rice

Quick & easy kimchi rice!

Kimchi has a strong spicy and tangy flavour so its a perfect addition to lift a meal! I absolutely love Forage and Ferments range, they’re Wild Kimchi is perfect for this recipe. Fermented vegetables provide an abundance of probiotic strains to help repopulate “good” bacteria in the GI tract. Ultimately this will improve digestion and strengthen our immune system! If you are new to eating fermented foods then start as small as 1 Tbs per day, or every other day, and work your way up! Fermented foods do not benefit everyone- listen to your body! They are high in histamine therefore if you have an intolerance to histamine these foods should be avoided. 

Ingredients
1 cup brown rice (ideally soaked) you can also use quinoa or buckwheat
1 & 1/2 cups of water
1/2 cup coconut cream
1/2-3/4 cup of kimchi, roughly chopped
Poached eggs (optional)
Microgreens/ salad
Add any vegetables you wish
Salt and pepper to taste

Method
Add the brown rice, boiling water and coconut cream to a pot. Bring to boiling and then turn down to a simmer with the lid on. Your rice should be cooked by the time the water has absorbed, approximately 25-30 minutes! In the meantime poach your eggs and cook any vegetables you wish to add. Once the rice is cooked transfer it to bowls, and when slightly cooled mix in the kimchi. Place your toppings on top and enjoy! Serves two.