
Coconut herb rice is cooling in nature. This simple dish is nourishing, easy to digest, and balanced for both pitta and vata.
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Equipment Needed
Pot with cover
Zester or box grater
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Ingredients
1 cup Basmati rice
1 Tablespoon cooking oil
1 ½ cups coconut water
1 cup water or vegetable stock
2-3 Tablespoons fresh chopped cilantro or dill
2 Tablespoons of lime zest
Juice of two limes
1 teaspoon mineral salt
1-2 Tablespoons of coconut oil
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Directions
1.   Place the coconut oil in a pot and lightly toast the rice for 1 minute.
2.  Add the coconut milk, water/vegetable stock, and salt.
3.  Bring to a boil, reduce to a simmer, cover the pot, and cook for 12 minutes.
4.  Turn off and let sit cover for 5-10 minutes.
5.  Stir in the chopped cilantro, juice of two limes, and/or lime zest.
6.  Stir in the coconut oil at the end if you use this.
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