Rice Pilaf With Mint Coconut Sauce
Mint calms the stomach! It is packed with antioxidants and phytonutrients that do wonders for your stomach. The menthol present in mint helps the enzymes necessary for digestion and moves the process along. It helps by acting on the smooth muscles of the stomach. The aroma of mint activates the salivary glands, and they produce digestive enzymes. As a result, our digestion becomes better.
Equipment
- Blender
Ingredients
- 1 cup basmati rice
- 2 tablespoons coconut oil
- 3 whole cloves
- 3 green or white cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 (13.5) can (ounces) coconut milk
- 1/4 cup water
- 1 teaspoon coarse salt (or to taste)
Mint Coconut Sauce
- Extra Virgin Olive Oil
- 1/2 cup unsweetened coconut milk
- 1/4 cup mint leaves
- 3 (1/4) inch slices of fresh ginger
- 2 garlic cloves
- 2 tablespoons fresh lime juice
- 1 jalapeño (deseeded)
- 1 tablespoon cilantro
Instructions
Directions for the Sauce
- In a blender, combine the coconut milk, mint leaves, ginger, garlic, lime juice, jalapeno, and cilantro and purée until smooth.
- Season the sauce with salt and pepper.
- Once done, set aside for later.
Directions for the Meal
- Make the pilaf. Place the rice in a bowl and add water to cover. Swirl the water around with a chopstick or the handle of a wooden spoon for about 20 seconds. Strain and discard the water. Set the rice aside.
- Heat the coconut oil in a large, deep skillet with a lid until hot. Add the cloves, cardamom, bay leaf, cinnamon stick, and cumin and heat, stirring, for about 30 seconds. Add the rice and stir to coat with the oil; cook over medium heat until the rice grains begin to turn white, about 1 minute.
- Pour the coconut milk into a large measuring cup and whisk in enough water to measure 2 cups. Add the coconut milk–water mixture to the rice and bring to a boil. Add the salt and stir once, thoroughly. Cover and cook over medium-low heat until the coconut milk has been absorbed and the rice grains are separated, for about 12 minutes. Do not stir. Remove from the heat. Cover and let stand, without stirring, for 10 minutes.
- Spoon the pilaf into a serving dish and drizzle the Mint Coconut Sauce on top.
Tried this recipe?Let us know how it was!