Samoan Palusami-Inspired Coconut Spinach with Rice

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 tbsp coconut oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 12 oz cremini mushrooms, sliced
• 1 can full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tsp kosher salt
• 1/2 tsp ground turmeric
• 10 oz baby spinach
• 2 tbsp lime juice and sliced scallions

Steps

1. Rinse rice, combine with water and a pinch of salt, and cook covered until tender, about 15 minutes. Rest 5 minutes.
2. Heat coconut oil in a wide skillet. Cook onion, garlic and ginger until soft, then add mushrooms and cook until deeply browned.
3. Add coconut milk, broth, salt and turmeric. Simmer until lightly thickened, about 5 minutes.
4. Add spinach in handfuls, stirring until just wilted and bright green.
5. Stir in lime juice, taste for salt, and serve over fluffy rice with scallions.

Allergen note: No major allergens are expected; check vegetable broth and coconut milk.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.