Coconut Cashew Rice

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1 cup rice, uncooked
• 1/4 cup dried shredded coconut
• 1/4 cup paneer, cubed or shredded
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon coconut oil
• 1–2 green chilis, finely chopped
• 1/4 cup cashews
• 1/4 teaspoon red chili powder

Directions:

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat, toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a nonstick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1–2 minutes. Then add salt, sugar, and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

Usha from Louisville, KY, won $50 for this recipe and photo! Submit your recipes here!

Pineapple Chicken Fried Rice with Coconut Oil

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 cups uncooked rice
• 3 pieces chicken tenderloin
• salt and pepper
• 1/4 whole fresh pineapple
• 2 cloves garlic
• 1 teaspoon ginger, finely minced
• 1 scallion
• 2 tablespoons plus 3 tablespoons coconut oil
• 2 teaspoons fermented soy sauce

Directions:

Cook rice and set aside.

Tenderize chicken with the meat mallet. Season chicken with salt and pepper. Pan sear the chicken until fully cooked through. Rip chicken apart with 2 forks and set aside.

Cut the pineapple into small chunks. Finely mince the garlic and ginger. Chop the scallion.

Heat up a deep skillet or a wok with 2 tablespoons of coconut oil and stir-fry the finely minced ginger and garlic with the chopped scallions and pineapple for 2 minutes. Before you take out pineapple, add 2 teaspoons of fermented soy sauce and mix well. Put all the pineapple in a separate bowl and set aside.

Heat up the pan again with 3 tablespoons of coconut oil. Put in the rice, pineapple, and chicken. Stir-fry until well mixed and season with salt to taste and serve.

Amy from Brooklyn, NY, won $50 for this recipe and photo! Submit your recipes here!

Garlic, Ginger Coconut Rice

Servings: 8 to 10 side dish servings
Preparation Time: 25–30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 4 cloves garlic, crushed
• 1 tablespoon fresh ginger, grated
• 2 cups soft or brown Jasmine Rice, rinsed
• 3/4 cup coconut milk*
• 2 1/2 cups water (adjust as needed)
• salt to taste

Directions:

Sauté garlic and ginger in oil briefly. Add rice and stir well. Add coconut milk, water and salt.

Bring to a boil, stir quickly, reduce heat, and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.

Note: Very good with chicken breast added to it while simmering. Makes great leftovers. Yum!

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe submitted by RuthAnn, Key Largo, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!