Coconut Rice Pilaf
Ingredients
The rice and base
-
1.5
cups
uncooked jasmine rice
-
1
15oz. can
coconut milk
-
2
cloves
garlic
-
2
Tbsp
olive oil
-
1
yellow onion
yellow onion
The vegetables and additions
-
1
lb.
frozen peas and carrots
-
1
15oz. can
pineapple chunks
-
¼
cup
soy sauce
-
¼
cup
sriracha sauce
-
to taste
salt and pepper
Instructions
- Combine jasmine rice, minced garlic, coconut milk, 2/3 cup of water, and salt in a pot and stir.
- Cover the pot and bring to a boil over high heat, then reduce heat to low and cook for 30 minutes.
- After 30 minutes, turn off the heat and let the rice rest with the lid on.
- Heat olive oil in a skillet over high heat and sauté sliced onions until golden brown.
- Add frozen peas and carrots to the skillet and sauté until warmed through.
- Stir in drained pineapple chunks, adding salt and pepper to taste.
- Fluff the cooked rice and add it to the skillet, mixing everything together.
- Serve the pilaf with soy sauce and sriracha.
Nutrition Facts (estimated)
Servings
8
Calories
258
Total fat
5.25g
Total carbohydrates
48.41g
Total protein
5.86g
Sodium
808.83mg
Cholesterol
0mg
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