TOASTED COCONUT RICE

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Toasted Coconut Rice image

Also from Martha Stewart Living...served with "Honey Roasted Eggplant with Chiles" #256253

Provided by Kim Petro

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup basimati rice
2 cups water
1/4 teaspoon salt
2 scallions, thinly sliced

Steps:

  • Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  • Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
  • Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
  • Garnish with reserved coconut and scallions.

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