Coconut Rice Pilaf with Fresh and Dried Cranberries
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total: 55 minutes
Servings: 4
Author : Veg Kitchen
Ingredients
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Instructions
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Step 1
Melt the coconut oil in a 9 inch heavy skillet over medium heat. Add the ginger and sauté for 1 minute to flavor the oil.
Step 2
Add rice, almonds, and salt and sauté for 2 to 4 minutes to infuse the rice with the ginger coconut oil.
Step 3
Add the coconut milk and fresh and dried cranberries. Lower the heat and slowly pour in the water.
Step 4
Cover and simmer for 30 to 35 minutes, or until all the liquid is absorbed. Garnish with chopped mint and serve straight from the skillet.