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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut. Serve alongside stirfried veggies. From Vegan Fire & Spice, by Robin Robertson Ingredients:
2 tablespoons oil |
1 yellow onion, minced |
3 garlic cloves, minced |
4 scallions, minced |
1 tablespoon grated fresh ginger |
1 teaspoon ground turmeric |
1 teaspoon ground cinnamon |
1 teaspoon dry mustard |
1/2 teaspoon hot red pepper flakes |
1/4 teaspoon ground cloves or 1/4 teaspoon allspice |
2 teaspoons sugar (to taste) |
4 cups cooked brown rice |
1 cup shredded coconut |
salt & freshly ground black pepper |
peanuts (garnish) (optional) |
toasted coconut (garnish) (optional) |
Directions:
1. Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
2. Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
3. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
4. Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.
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