Cold nights call for curry and comfort rice.

I was CRAVING Fenugreek. Fenugreek omits a flavor is unlike any other, both bold and mellow at the same time. It’s so rich in Vitamin C and Calcium, I knew my complexion would be happy that I cook with our beloved power ingredient tonight!

I am so excited to share my recipe for Coconut Fenugreek Risotto (aka comfort rice, that my kiddos named) and Curry Chicken. As the bubbling risotto cooks, close your eyes and inhale the steaming goodness-a great lead in to the first bite!

Enjoy loves!

My Coconut Fenugreek Risotto with Curried Chicken

2 cups Arborio rice

32 oz. Chicken Bone Broth

4 Cloves Garlic minced

2 handfuls of fresh Fenugreek (Methi)

1 1/2 Cup full fat Coconut Milk

*Cook the rice, garlic and some sea salt in a little olive oil until slightly toasted. Pour in cup by cup, the broth, and as it absorbs, add another. Pour the coconut milk in last with fresh fenugreek. Salt to taste and stir until it becomes glossy-then it’s done!

The Curry: 

3 Tbsp. Brightland Olive Oil Awake

3 Tbsp. Yellow Curry

1 Tbsp. Smoked Paprika

Salt and Pepper

1 Red Onion chopped

Cut up your protein in large pieces (Chicken, Tofu, Shrimp) and cool in 2-3 Tbsp olive oil in a cast iron pan. Brown the protein and continue to swirl into the spices to coat. Throw in cilantro (I use a ton!) and squeeze 1 lemon over it. Toss, and spoon over the rice.