1 cup brown rice
3-4 white mushrooms, sliced
1 tablespoon olive oil
2 cups vegetable broth (or 1 cup broth, 1 cup water)
1/2-1 (14 ounce) can coconut milk
5 chives, snipped
salt and pepper, to taste
handful shredded coconut, toasted
1. Saute rice and mushrooms in oil until rice begins to get toasted and darker brown. Add the broth/water (It will steam up), cover (with air vent), and turn to low.
2. Cook rice according to package directions, until liquid is gone, and rice is tender.
3. Once rice is done, add the coconut milk and chives, and season to taste. Top with toasted coconut.
This goes well with many dishes, and is great with beans mixed in.