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    Home » Recipes » Vegan Main Dishes

    Coconut Rice Pilaf with Fresh and Dried Cranberries

    Published: Dec 4, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Prepare yourself for a treat for the palate and senses. Coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.

    cranberry rice pilaf by leslie cerier

    Coconut Rice Pilaf with Fresh and Dried Cranberries

    Prepare yourself for a treat for the palate and senses. Coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries.
    5 from 1 vote
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    Course: Rice side dish
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: how to make rice pilaf, vegan rice pilaf
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4 to 6
    Calories: 372kcal
    Author: Veg Kitchen

    Ingredients

    • 1 tablespoon extra-virgin organic coconut oil see Note
    • 1 tablespoon grated fresh ginger more or less to taste
    • 1 cup uncooked brown rice or see note
    • 3 tablespoons almonds
    • Pinch of fine sea salt or to taste
    • 15- ounce can light coconut milk
    • ½ cup whole fresh or frozen cranberries
    • ⅓ cup dried cranberries
    • 1 cup boiling water
    • Chopped fresh mint for garnish
    US Customary - Metric

    Instructions

    • 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 to 4 minutes to infuse the rice with the ginger coconut oil.
    • Add the coconut milk and fresh and dried cranberries. Lower the heat and slowly pour in the water.
    • Cover and simmer for 30 to 35 minutes, or until all the liquid is absorbed. Garnish with chopped mint and serve straight from the skillet.

    Nutrition

    Calories: 372kcal | Carbohydrates: 52g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 94mg | Potassium: 202mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


    Notes

    Use any long-grain variety, or go a bit exotic with brown jasmine, basmati, or other specialty rice)

    Leslie developed this recipe for Nutiva and recommends Nutiva Organic Extra Virgin Coconut Oil, and in place of coconut milk, you can try ½ cup Nutiva Organic Coconut Manna plus 3 cups water.

    • For more ways to use brown rice, explore Classic Rice Dishes.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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