Spiced Coconut Rice
This recipe uses brown rice as an alternative to white rice, and the combination of spices creates a delicious aroma. Serve as a side dish or add sautéed vegetables and top with cashews for a light meal.
- 1 1/3 cups brown basmati rice, rinsed Add to list
- 1 2/3 cups water Add to list
- 2 tablespoons coconut oil Add to list
- 1 small onion, finely chopped Add to list
- 2 garlic cloves, minced Add to list
- 2 teaspoons fresh ginger, minced Add to list
- 2 teaspoons ground turmeric Add to list
- 1 teaspoon cinnamon Add to list
- 3/4 teaspoon red pepper flakes, or to taste Add to list
- 1/4 teaspoon ground cloves Add to list
- 4 scallions, thinly sliced Add to list
- 1 cup shredded coconut Add to list
- 1 tablespoon agave nectar Add to list
- 1 tablespoon soy sauce (optional) Add to list
- Salt and pepper, to taste Add to list
Combine rice and water in a medium saucepan and bring to a boil. Reduce and simmer on low heat for 40 minutes.
Meanwhile, heat the coconut oil in a large skillet. Add the onion and garlic and cook until softened. Remove from heat and stir in the ginger, turmeric, cinnamon, red pepper flakes and cloves.
Add the cooked rice, scallions, coconut and agave nectar to the skillet. Mix thoroughly. Sprinkle with soy sauce (if using), salt and pepper.
Recipe by, PCC Cooks instructor
Source: Demonstrated on September 6, 2008, during PCC Edmonds Grand Opening Days.
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