Coconut herb rice is cooling in nature. This simple dish is nourishing, easy to digest, and balanced for both pitta and vata.
Equipment Needed
Pot with cover
Zester or box grater
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
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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