Saturday, April 10, 2010

Lime Scented Coconut Rice

So the title is kind of foofy but this stuff is awesome! We had it for dinner tonight with some mussels from the Santa Monica Farmer's Market :)


2 TB olive oil (I used half grapeseed, half macadamia nut)
2 TB minced onion
1 tsp minced garlic
1 cup brown basmati rice
¾ cup broth
¾ cup coconut milk
½ cup water
½ tsp kosher salt
¼ cup raw, unsalted cashews, chopped
½ cup scallions, sliced
¼ cup minced cilantro
1 TB fresh lime juice 

Saute onions in olive oil. Add garlic. Add rice. Add broth, coconut milk, water and salt. Simmer, covered, and cook for 40-60 minutes until liquid is absorbed. Let sit off heat 5 minutes. Toast cashews in dry skillet over medium-low for 5 minutes. Cool. Fluff rice with a fork, stir in scallions, cilantro, and lime juice. Garnish with toasted cashews. Notes: this is from the UltraMetabolism cookbook. I'm not endorsing it but they do have some good grain recipes in there and I've been trying them out lately.

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