Marla's Montana Cowgirl Weekend
Nutty Coconut Rice with Golden Raisins & Pecans

Nutty Coconut Rice with Golden Raisins & Pecans

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A great side dish for family meals and entertaining.I have to admit I am not really a rice kind a gal. I prefer a giant piece of protein with heaps of fresh veggies. That said, with lots of goodies thrown this grain is a whole lot more tempting for me. In this recipe I take a bunch of my favorite ingredients, coconut, cinnamon, pecans and raisins and added them to a fragrant combo of Jasmine and Brown Basmati rice.

Pecan Coconut Rice with veggies and protein

This medley of flavors and textures combines together and makes a total party in your mouth.  Toasting your pecans first in the coconut oil & spices adds great crunch and a profound flavor.

This recipe would go great in your lunch box too, it can be served at any temperature.

A great side dish with whole grains.

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Nutty Coconut Rice with Golden Raisins & Pecans

Makes 6-8 servings

INGREDIENTS

Optional: Garnish with fresh chopped Cilantro or Italian Parsley and additional raisins, pecans and coconut.

METHOD

Rice: Cook rice according to package directions. In a large sauté pan heat up coconut oil on medium heat. Add garlic and cook until slightly softened (a minute or so) Add spices and pecans.  Cook them for a few minutes until nuts are a bit browned and mixture is fragrant.  Watch that the nuts don’t burn. Add rice to sauté pan. Stir and coat throughly with nuts & spices. Cook for a few minutes until everything is heated through. Stir in toasted coconut at the end.

Toasted Coconut Flake: You don’t have to toast the coconut for this recipe, but it adds so much more flavor if you do.

Pre heat oven to 325˚F with the rack in the middle. Lay coconut flake in a single layer on baking sheet. Bake in oven for 10-15 minutes, until the desired level of toasting is achieved. Toss once for even browning. Watch it carefully, once it starts browning it goes quick from light to dark. Remove baking sheet from oven and let coconut cool.

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25 Responses to Nutty Coconut Rice with Golden Raisins & Pecans

  1. Thanks Marla for the recipe! I’m looking for vegeterian recipes to make for my family this week! Trying to go meatless this week! :)

  2. I threw a small tantrum in my head because my hubby doesn’t like coconut…but I could 1/2 this and eat it throughout the week. I think I’ll HAVE to…looks too good not to!!

  3. I see that you’re interested and fascinated in food stuffs. This is awesome Nutty Coconut Rice with golden Raisin and Pecans. You see, we have this food site Foodista.com http://www.foodista.com) that is a food and cooking encyclopedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques. Don’t hesitate to check us out. I hope to see you there.

    Cheers!

  4. i’m not too crazy about rice, either, but dang–this looks great! i love the things you’ve added to spruce up the boring little suckers, especially the coconut. congrats for making rice appealing!

  5. I am not only NOT a “rice kind of girl”…I downright DETEST it. But I will eat rice that has been vamped up, such as this lovely concoction! VERY happy food indeed!

  6. This looks like a very good for you meal, but a bit too sweet for me. I am still not into too much sweetness with my savory foods. Even though, clearly it is all natural goodness. Certainly a labour of love for your family!
    :)
    Valerie

  7. I am more of a protein and veggie girl myself… but I can’t lie, it’s because I have to avoid carbs or else I’ll gobble them all up! Like this rice dish, it sounds incredible :)

  8. Coconutty rice is delicious! I love how you added the flaked coconut on top too. The pecans are a great touch, they go so well with the nutty brown rice!

  9. Another gorgeous plate! This looks excellent (I think the addition of pecans won me over!). Although I prefer to stick with protein and veggies like yourself, I often succumb to carb cravings plus they also help to fill me. I’ll need to try this out.

  10. I always prefer pasta to rice as my carb of choice (although I’m with you on the pile of veggies…if I could I would really just serve everything in a kabocha squash bowl…kind of like a bread bowl but with way more Vitamin A) but this rice has definite appeal! I’m a sucker for anything with coconuts and cinnamon. How delicious!

  11. I admit to somewhat avoiding raisins in my meals…love them otherwise.
    This dish seems to have a great blend of ingredients. Look forward to experimenting with your recipe. I prefer the gluten-free brown basmati to accompany this lovely meal.
    Thank you for sharing and flavourful wishes, Claudia

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