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!
Coconut Carrot Rice
- 1 ½ c dry basmati rice (prepared, see notes)
- 1 T coconut oil
- 1 large onion yellow
- 2 c shredded/grated carrots
- ½ c dried shredded coconut unsweetened
- 1 t salt
- 1 T grated fresh ginger
- 1 c chopped nuts almonds or walnuts are great, and pumpkin seeds would be a nice nut-free option
- cilantro for garnish
- Prepare the rice according to package directions and set aside.
- Heat coconut oil in a large pot. Add onion and sauté until onion is beginning to be translucent. Add carrots.
- At this point you may want to add ¼ c of water at a time, scraping browned onion bits off of the bottom and steaming the carrots a bit, depending on how large of a shred you have. Add shredded coconut, salt, nuts, and ginger and mix well. Let cook a few more minutes to let flavors develop.
- Add the prepared rice into the carrot onion mixture and stir fully incorporate. Sprinkle with cilantro. Devour.
*This post was originally posted on October 5, 2016. Pictures and text have been updated!