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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
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
to 6
Calories:
372
kcal
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:
372
kcal
|
Carbohydrates:
52
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Sodium:
94
mg
|
Potassium:
202
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
8
IU
|
Vitamin C:
2
mg
|
Calcium:
40
mg
|
Iron:
1
mg
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