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Ingredientes
- 2 tsp Butter or possibly margarine
- 1 x Scallion, including green top sliced thin
- 1 1/2 c. Uncooked long-grain white rice
- 1 med Carrot shredded
- 1/3 c. Golden brown raisins
- 1/4 c. Unsweetened shredded coconut
- 3/4 c. Canned coconut lowfat milk
- 2 c. Vegetable broth, chicken broth, or possibly low-sodium canned broth or possibly water
- 1/4 tsp Freshly-grnd white pepper
Direcciones
- In a heavy saucepan over medium heat, heat butter. Add in scallion; cook and stir about 5 min. Stir in rice, carrot, raisins, and half of shredded coconut. Cook and stir till rice starts to turn translucent/soft.
- Stir in coconut lowfat milk, broth, and pepper. Bring to boil; reduce heat to low. Cover and simmer 20 min. Remove from heat; set aside, still covered, 10 min.
- Meanwhile, preheat oven to 350 degrees. Spread remaining coconut on baking sheet. Toast just till light golden, about 5 min. Sprinkle toasted coconut over top of rice.
- This recipe yields 6 servings.
- Comments: Yah Mon!... This sunny-tasting, island-inspired side dish beautifully complements grilled or possibly baked fish and poultry. The taste brings smiles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 45 | 17% |
| Total Fat 5.28g | 7% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 335mg | 14% |
| Potassium 195mg | 6% |
| Total Carbs 50.51g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.74g | 4% |
| Protein 4.13g | 7% |
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