Brown rice
1 can coconut water (you can usually find this in the Hispanic food section)
Fresh cilantro
Raw unsweetened coconut (I used Bob's Red Mill brand)
1 lime
Pantry
Sea Salt
Directions
Cook rice according to package directions, but substitute part of the water for coconut water (use the whole can of coconut water and add tap water so that you have enough liquid as instructed).
While rice is cooking, coarsely chop about 1/2 cup loosely packed cilantro leaves and measure out 1/4 cup coconut. When rice is done, fluff with a fork and add cilantro, coconut, and juice of the lime. Taste and add salt as needed.
 |
| Shown with Thai chicken satay, sliced mango, and steamed snow peas. |
All photos by Kelly Waters
No comments:
Post a Comment