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Curried Carrot Coconut Rice

This mélange of carrots, coconut and brown rice has a hint of sweetness from curry powder and golden raisins. It’s made just like a pilaf, but with a higher ratio of vegetables to rice. It’s a fantastic side dish with coffee-marinated grilled pork tenderloin as well as with seared fish, shrimp or scallops.
Author: Nicki Sizemore

Ingredients

  • 1 tablespoon organic extra virgin (unrefined) coconut oil
  • ½ medium onion , finely diced
  • Sea salt and freshly ground black pepper
  • 1 tablespoon minced ginger
  • 2 medium carrots , shredded
  • ¼ cup shredded unsweetened coconut
  • ¼ teaspoon curry powder
  • ¼ teaspoon garam masala
  • ¼ cup golden raisins
  • 1 cup brown basmati rice

Instructions

  • In a medium saucepan, melt the coconut oil over medium heat. Add the diced onion with a pinch of salt and pepper. Cook, stirring occasionally, until the onion is tender and translucent but not browned, about 6-8 minutes. Add the ginger, carrots, coconut, curry powder, garam masala and another pinch of salt. Cook, stirring, 2-4 minutes. Add the golden raisins and brown rice and cook, stirring, 1-2 minute. Pour in 1 ¾ cups water with another pinch of salt and bring to a boil (or you can transfer the mixture to a rice cooker and add the water, then start the cooker and let it do its thing). Reduce the heat to a simmer and cook, covered, 45-55 minutes, or until the water is absorbed and the rice is tender.
  • Remove from heat and let sit, covered, 5-10 minutes. Fluff and season with additional salt to taste.