In Blog, Gluten-Free, Recipes, Side Dishes, Vegan

Coconut Rice Pilaf with Cranberries is Vegan and Gluten-Free

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.

Serves 4-6

1 tablespoon Organic Extra Virgin Coconut Oil
3 tablespoons grated ginger
1 cup Organic Brown Jasmine Rice (uncooked; can be substituted with Lotus Foods Brown Mekong Flower Rice)
3 tablespoons almonds, Optional: pre-soak over night, drain and rinse
Pinch of sea salt
½ cup Organic Coconut Manna or coconut butter
½ cup whole fresh or frozen cranberries
1/3 cup dried cranberries
3 cups boiling water

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.

 Leslie Cerier developed this recipe for Nutiva

Copyright © 2013 Leslie Cerier. All Rights Reserved.

Photo by Tracey Eller

 

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