Coconut Rice Pilaf
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1.5 cups long grain jasmine rice
15 oz can coconut milk
2 cloves garlic
2 Tbsp olive oil
1 med. onion
1 lb frozen peas and carrots
15 oz can pineapple chunks
1/4 cup soy sauce
1/4 cup sriracha sauce
to taste salt and pepper
Directions
Place the jasmine rice, garlic , coconut milk, 2/3 cup of water and 1/2 tsp of salt into a pot. Stir to combine the ingredients. Place a lid on the pot and place over high heat until it comes to a boil. As soon as it comes to a full boil lower the heat to the lowest setting. Keeping the lid in place and over low heat for 30 minutes. Turn the heat off after 30 minutes and let rest with the lid in place until you are ready to use the rice. Heat 2 Tbsp of olive oil over high heat in a large skillet. Slice the onions thinly and saute in the hot oil until they are golden brown on the edges. Add the frozen vegetables and saute until they have warmed through. Add the drained pineapple chunks and a pinch of salt and pepper. When the rice has finished cooking, fluff it with a fork and add it to the skillet with the vegetables. Turn the heat off under the skillet and stir to combine the ingredients. Serve the pilaf with soy sauce and sriracha!.