Caribbean Coconut-Rice Pilaf

Recipe Ingredients

2 teaspoons	10ml	Butter or margarine
1		Scallion, including green top - sliced thin
1 1/2 cups	240g / 8.5oz	Uncooked long-grain white rice
1 cup	110g / 3.9oz	Carrot - shredded (medium)
1/3 cup	53g / 1.9oz	Golden raisins
1/4 cup	23g / 0.8oz	Unsweetened shredded coconut
3/4 cup	177ml	Canned coconut milk
2 cups	474ml	Vegetable broth, chicken broth,
		Or low-sodium canned broth or water
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

In a heavy saucepan over medium heat, melt butter. Add scallion; cook and stir about 5 minutes. Stir in rice, carrot, raisins, and half of shredded coconut. Cook and stir until rice starts to turn translucent.

Stir in coconut milk, broth, and pepper. Bring to boil; reduce heat to low. Cover and simmer 20 minutes. Remove from heat; set aside, still covered, 10 minutes.

Meanwhile, preheat oven to 350 degrees. Spread remaining coconut on baking sheet. Toast just until light golden brown, about 5 minutes. Sprinkle toasted coconut over top of rice.

This recipe yields 6 servings.

Content per Serving:

calories .. 305 protein .. 5 g total fat .. 10 g

sodium .. 53 mg cholesterol .. 3 mg

Source:
LOW-FAT SOUL by Jonell Nash (c) 1996 - Ballantine Books, New York, NY - 213 pages - $25.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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