Monday, July 20, 2009

Mint-Cilantro and Coconut Rice



Sharing this amazing recipe with you..after many requests at Ari's garden graduation party! The guests really enjoyed this.. it's very yummy!!

Basmati rice has a naturally nutty flavor that is delicious with the herbs. This recipe can easily be doubled.

Yield
4 cups (serving size: about 3/4 cup)

Ingredients

2 teaspoons olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro

Preparation
Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.

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