Coconut-Vegetable Rice Pilaf With Peppercorns |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from a recipe by Cara Eisenpress at Serious Eats. This is from the Eat for Eight Bucks column, and is estimated at $5.10 for two servings. Ingredients:
2 cups white basmati rice |
1 tablespoon canola oil (or other neutral oil) |
1 teaspoon whole black peppercorn |
1/2 large onion, sliced (about 1 1/2 cups) |
1 zucchini, trimmed and sliced into thin half moons |
1 carrot, peeled, trimmed, and sliced into thin half moons |
1/2 serrano pepper, seeded, trimmed, and minced |
1/4 cup sliced almonds |
1 1/2 teaspoons salt |
1/2 teaspoon sugar |
1 (14 ounce) can coconut milk |
1 1/4 cups water |
fresh cilantro (to garnish) (optional) |
Directions:
1. Preheat oven to 375°F Place rice in fine-mesh strainer and rinse under running water until water runs clear.
2. Add oil to a Dutch oven over high heat. When it shimmers, add peppercorns and cover. Cook 1 minute; some of the peppercorns should start to pop.
3. Reduce heat to medium and add onions. Stir well then cook 2 minutes. Add zucchini, carrot and Serrano pepper. Cook until vegetables are tender, 4-5 minutes. Add 3 tbsp almonds and toss until almonds are toasted, 2-3 minutes. Add 1/2 tsp salt.
4. Add rice and stir well to coat with oil and distribute vegetables. Add remaining salt, sugar, coconut milk and water. Turn heat up to high. When liquid comes to a full boil, stir once more, then cover and move to oven.
5. Bake 25 minutes until liquid is fully absorbed. Remove from oven but do not remove lid for another 5 minutes. Fluff with a fork, transfer to a serving bowl, sprinkle with remaining almonds and chopped cilantro, and serve.
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