Toasted-Coconut Rice

Here’s the perfect side dish! I love basmati rice & I love coconut so this was on my “To Make ASAP” list & posted on my fridge. I paired this delightful side dish with a baked salmon fillet coated with a spicy rub. The contrasting flavours of spicy & slightly sweet perfectly complimented each other & this was such an easy meal to make.
♥ RECIPE (Adapted from Martha Stewart)
  • 1 Tablespoon EVOO
  • 1/2 Cup Finely Shredded Unsweetened Coconut
  • 1 Cup Basmati Rice
  • 2 Cups Water
  • 3/4 Teaspoon Coarse Salt
  • Parsley, Chopped
  • Heat oil in a saucepan over medium heat ♥ Cook coconut, stirring, until golden brown, about 6 minutes ♥ Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut ♥ Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes ♥ Garnish with reserved coconut and the parsley.

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