Coconut Rice Pilaf with Cranberries
Prepare yourself for a visual and delicious treat: coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Choose from a variety of organic long grain brown rices: jasmine, basmati rice, or Mekong Flower Rice, which cooks in 30 minutes.
- 1 tbsp Nutiva Organic Extra Virgin Coconut Oil
- 3 tbsp ginger (grated)
- 1 cup Brown Jasmine Rice (uncooked; can be substituted with Brown Mekong Flower Rice)
- 3 tbsp Almonds (Optional: presoak overnight, drain, and rinse)
- 1 pinch Sea Salt
- 1/2 cup Nutiva Organic Coconut Manna™
- 1/2 cup Cranberries (whole; fresh or frozen)
- 1/3 cup Dried Cranberries
- 3 cups Water
Boil the water (a kettle would be ideal, as it will be added to the skillet).
While the water boils, melt the coconut oil in a 9 inch heavy skillet over medium heat.
Add the ginger and sauté for 1 minute to flavor the oil.
Add rice, almonds, and salt and sauté for 2-4 minutes to infuse the rice with the ginger coconut oil.
Add the Coconut Manna, cranberries, and dried cranberries. Lower the heat and slowly pour in the water.
Cover and simmer for 30-40 minutes until all the water is absorbed.
Yield: 4-6 servings (4-6 Servings)
Source: Nutiva recipe collection, provided by Leslie Cerier, the Organic Gourmet.
