Mar 02, 2013

Haleakala Broccoli + Forbidden Coconut Rice

My creative, wordsmith man came up with the name for this dish! Haleakalā, pronounced ha-lay-ah-ka-la, is a massive shield volcano that forms more than 75% of the Hawaiian Island of Maui. Early Hawaiians applied the name Haleakalā (“house of the sun”) to the general mountain. In Hawaiian folklore, the depression at the summit of Haleakalā was home to the grandmother of the demigod Māui. According to the legend, Māui’s grandmother helped him capture the sun and force it to slow its journey across the sky in order to lengthen the day. I could use some more length to my days now that winter is slowly saying good-bye… well, it’s snowing this morning but SOON spring will arrive!

This sweet and savory dish, with its tropical notes, is perfect for those who ordinarily may not enjoy broccoli (kids, anyone?) and is just plain fun to eat!

Have you ever tried Forbidden Rice? It is also simply called “black rice.” In ancient China, black rice was considered the finest grain and only served to the Emperor. It got its name of “forbidden rice,” as it was off limits for the general public. Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, a plant pigment with powerful antioxidants, offering a wide array of health benefits.

You can use any other vegetables that you like to pair with the broccoli. I chose green pepper and bok choy, and carrots for a pop of color.


  • 1 large head broccoli
  • 1 green pepper
  • 1 large carrot
  • 2 large stalks bok choy
  • 1 sweet yellow onion
  • 2 cups chopped pineapple, fresh or frozen
  • 1/2 cup raw cashews
  • 1/2 cup dried, unsweetened coconut flakes
  • 1 tsp freshly grated ginger
  • 2 TBS low-sodium soy sauce

  1. Chop all vegetables into bite-sized pieces. I like mine to be about one inch.
  2. Water sauté the onion and carrot until the onion is soft (to water sauté, simply use a little water instead of oil or butter and add more water as needed to prevent sticking).
  3. Add the pineapple and sauté a few minutes more, then add remaining veggies. Stir to combine, cover and let the veggies steam in their own liquid until the broccoli is just tender but still bright green.
  4. Serve with rice of your choice.
For coconut rice simply cook the rice per instructions and add 1/2 cup unsweetened shredded coconut for each cup dry rice at the end of the cooking process and stir gently to combine.
Serves 4. Enjoy!

Healthy trails,

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