Sunday, September 21, 2008

Cilantro coconut rice

A super-easy but very good side dish (I made it to go with the Peanut Butter Coconut Chicken (last post):

Cilantro coconut rice:
1 bag microwaveble brown rice (well, ~2 cups any cooked rice works)

3/4 cup sweetened flaked coconut

1 cup chopped onion
1/2 tsp ginger
1 clove minced garlic
1 tsp garlic salt

1 cup packed fresh cilantro sprigs (I didn't have any and had to use 3 frozen cilantro cubes (got them at Trader Joes)...good...but fresh would have been better)

1. Preheat oven to 350°F.
2. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.

3. Sautee onions in skillet, add other ginger, garlic (and cilantro if not fresh)

4. Cook/microwave rice, and stir into onion mixture.

5. Just before serving stir in toasted coconut (and cilantro if using the fresh stuff).

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