Coconut rice PDF Print E-mail

Coconut Rice

2 tablespoons oil or margarine
3/4 cup chopped onion
4 to 5 whole cloves
2 cinnamon sticks
5 cardamom buds, crushed (optional)
3 whole bay leaves
1/8 teaspoon ground fresh or powdered ginger
2 cloves garlic, mashed
1 cup unsweetened coconut milk
3 cups water
2 cup rice
1 teaspoon salt
1/4 cup cashews (optional)

Heat oil or margarine in a heavy saucepan. Add onions and fry for 1 minute. Add cloves, cinnamon, cardamom, bay leaves, ginger and garlic. Fry until light brown. Add rice, coconut milk, salt and water. Bring to boil; reduce heat, cover and cook for 30 minutes or until rice is done. If desired, cashews can be added.

Serve with chicken or beef curry or with yogurt chutney.

Makes 6 to 8 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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