Thursday, August 4, 2011

Toasted - Coconut Rice Pilaf

Unfortunately I haven't spent much time in the kitchen this week. The last time I cooked (making eggs and heating up my rotisserie chicken from the store doesn't count) was last weekend. I felt like Thai food and it was the perfect opportunity to try out the below rice pilaf recipe. I LOVED it! It was super easy and tasted like something you'd order from a takeout restaurant. Plus it was so much healthier than anything that could have been delivered. I served the rice with chicken, zucchini, red pepper, and summer squash that had been sauteed in a Thai peanut sauce (I recommend House of Tsang, it's great and low in fat and calories).

Toasted-Coconut Rice Pilaf

Serves 4
Prep/Cook Time: 25 minutes

3 T. coconut
1 T. olive oil
1 c. long grain brown rice
1 c. broth
1 c. light coconut milk
2 or 3 slices lime
1/2 c. frozen peas

In a medium saucepan, toast the coconut over medium heat for about 2 minutes. Transfer to a bowl and set aside.

In the same saucepan, heat oil over medium-high heat. Add rice and sauce for about 3 minutes. Add broth and coconut milk and bring a boil. Add a little salt and pepper and the lime slices. Stir, cover tightly and reduce heat to low and simmer about 15-20 minutes or until fluffy. Make sure to stir occasionally.

Add peas and coconut and stir to combine. Cook 1 minute or until peas are just cooked through.

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