Fall is here, and to me that means stick to your ribs, warm, cozy food. Definitely something with lots of carbs!!! This Coconut Carrot Rice is one of those foods. Nutty basmati rice with fresh ginger, carrots, and coconut, sautéed in coconut oil—sweet ingredients, but a savory dish. I love to make a big batch of this and eat it for meal after meal. It never gets old!
Irving and I first discovered the original recipe for this dish in our farm box many years ago—it was on a print out along with a big bundle of fresh carrots. We’ve been tweaking and adjusting it ever since—this is our version! This rice is so delicious that I can eat straight out of the pot. It is total comfort food to me, the same way mac and cheese is. It pairs really well with another favorite of ours, Mango Lentil Dal.
Hope you get a chance to make this dish soon—it’s a perfect warm, comforting dish for the cool evenings of fall! Take a picture when you make this and tag me— #frieddandelions. I can’t wait to see how it turns out!
*This post was originally posted on October 5, 2016. Pictures and text have been updated!