Coconut Pilaf
Add extra flavor to jasmine rice by cooking it in coconut milk and wine and stirring in orange peel before serving.
How to Make It
Step 1
1
Pour olive oil into a medium pot over medium-high heat. Add onion and cook, stirring often, until soft but not browned, about 4 minutes. Add rice and cook, stirring, until slightly translucent at edges, about 2 minutes. Add wine and cook, stirring often, until absorbed, about 3 minutes. Add broth, coconut milk, and salt. Stir just to combine, then cover, reduce heat to low, and simmer until rice is tender to the bite, 20 to 25 minutes.
Step 2
2
Fluff with a fork and stir in orange peel.
Step 3
3
Note: Nutritional analysis is per 1 1/2-cup serving.
Ingredients
2 tablespoons olive oil
1 cup finely chopped onion
1 1/2 cups jasmine rice
3/4 cup Viognier or other dry white wine
1 cup reduced-sodium chicken broth
1/2 cup coconut milk
1/2 teaspoon salt
2 tablespoons finely shredded orange peel
Directions
Step 1
1
Pour olive oil into a medium pot over medium-high heat. Add onion and cook, stirring often, until soft but not browned, about 4 minutes. Add rice and cook, stirring, until slightly translucent at edges, about 2 minutes. Add wine and cook, stirring often, until absorbed, about 3 minutes. Add broth, coconut milk, and salt. Stir just to combine, then cover, reduce heat to low, and simmer until rice is tender to the bite, 20 to 25 minutes.
Step 2
2
Fluff with a fork and stir in orange peel.
Step 3
3
Note: Nutritional analysis is per 1 1/2-cup serving.
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