This recipe works for white, brown or black rice. I love black rice for its texture and crunch.
VEGAN TACOS WITH
COCONUT BLACK RICE
1 cup of cooked coconut rice
10 asparagus stems
1/2 cup mushrooms (I used oyster in this recipe)
1 cup fresh spinach
4 corn tortillas
*Momofuku chili crunch (my favorite go to spice)
Heat 1 cup of black rice in a saucepan.
Add 1/2 cup of coconut milk and 1 cup of water.
Stir, bring to a boil and simmer approximately 20 minutes. I love having cooked rice in the fridge as a last minute addition to so many meals.
Sauté mushrooms in a sauté pan until soft.
Add asparagus and sauté approximately 10 minutes. Finish with spinach.
If pan is dry I like to add a little water as I prefer it not to be oily.
Add a little salt and pepper.
In a cast iron pan warm corn tortillas.
Place warm tortillas on plates and brush with *chili crunch.
Spoon the mushrooms mixture on each.
If you do not have the Chili crunch, add red Chili pepper flakes to the mushroom mixture.