Coconut Carrot Rice
This jazzed up Coconut Carrot Rice is comfort food in a bowl! It's the perfect accompaniment to lentils, stews, and more—and it's also delicious straight out of the pot!
Servings: 8 servings
Ingredients
- 2 cups dry basmati rice (prepared, see notes)
- 1 Tablespoon coconut oil
- 1 large onion yellow
- 2 cups shredded/grated carrots (about 6 carrots)
- ½ cup dried shredded coconut unsweetened
- 1 teaspoon salt
- 1 Tablespoon grated fresh ginger (a piece about the size of your thumb)
- 1 cup sliced almonds (omit for a nut free dish)
- cilantro for garnish
Instructions
- Prepare the rice according to package directions and set aside. (I like to use my Instant Pot for this!)
- Heat coconut oil in a large pot. Add onion and sauté until onion is beginning to be translucent.
- To save time I like to prep my ginger and carrots in the food processor. Fitted with the S blade, I place my peeled ginger in the food processor and process until finely chopped. Then I switch the S blade out for the grating attachment. Grate the carrots right into the ginger.
- Add the carrot ginger mix into the pot with the onions and continue to sauté.
- At this point you may want to add ¼ cup of water at a time, scraping browned onion bits off of the bottom and steaming the carrots a bit. Add shredded coconut, salt, and almonds and mix well. Let cook a few more minutes to let flavors develop.
- Add the prepared rice into the carrot onion mixture and stir to fully incorporate. Sprinkle with cilantro. Devour.
Notes
For the Basmati rice you can prepare according to the package directions OR use my Instant Pot Basmati Rice recipe! I add a teaspoon of salt to the rice during preparation.