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SIDE
DISHES - RICE and POTATO
Coconut- Ginger Rice
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Coconut-
Ginger Rice |
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With the unique
added flavor of pesto...
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¼
cup |
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butter |
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2
Tbs |
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sushi ginger, drained and chopped (ask
at your market's sushi counter) |
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2
Tbs |
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fresh garlic, minced |
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½
cup |
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yellow onions, finely diced |
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2
cups |
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rice
(Uncle Ben's Converted) |
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½
cup |
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coconut milk |
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4
cups |
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water |
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1
tsp |
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kosher salt |
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1/8
tsp |
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white pepper |
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1
Tbs |
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basil pesto |
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1 |
Melt butter
in medium-sized pot over medium heat. |
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2 |
Add ginger,
garlic and onions, stir frequently until onions
are transparent. Add rice, turning frequently
until well coated. Add coconut milk, water, salt
and pepper and bring to a boil. Reduce heat to
low, cover and simmer for approximately 20
minutes (until liquid is absorbed.) |
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3 |
Remove from
heat and let stand 5-6 minutes. Turn rice into
serving bowl, add basil pesto and toss with fork
to fluff and distribute flavor. |
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Servings: 8 |
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Recipe Source |
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Blue Mesa Grill |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This
rice was a big winner with our whole family in our Asian- style dinner.
We ate every bite. Loved the slight coconut flavor with the pesto
too."
-San Diego, CA
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