Side dish recipes: November

Coconut-cashew rice

Directions:


1. Heat a medium saucepan over medium-high. Add 1/2 cup unsweetened coconut and 1/4 cup chopped roasted cashews. Cook, stirring, until coconut is golden brown, about 2 min. Transfer to a large bowl.


2. Return pan to heat, then add 1 tbsp butter, 1 tsp sugar, 1/8 tsp salt and 1 cup basmati rice. Stir until rice is glossy, 1 min. Add 1 cup light coconut milk and 3/4 cup water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 min. Stir into coconut and cashews.


Serves 4.


Per serving: 365 calories, 6 g protein, 44 g carbs, 18 g fat, 111 mg sodium.

Sesame spinach

Directions:


1. Bring about 8 cups water to a boil in kettle. Measure 16 cups baby spinach into a large bowl. Pour boiling water overtop to cover. Let stand until spinach wilts, about 1 min. Drain and rinse under cold running water to cool. Squeeze out excess liquid and return to bowl.


2. Stir in 2 tsp each light soy sauce, dark sesame oil and toasted sesame seeds, and 1/2 tsp sugar, and stir to combine.


Serves 4.


Per serving: 58 calories, 4 g protein, 5 g carbs, 3 g fat, 3 g fibre, 170 mg sodium. Excellent source of iron.

Corn griddle cakes