Coconut Cilantro Rice Recipe
A vegan side dish that is almost too good to be true! It's subtly sweet with the fresh flavor of cilantro throughout -- and the pairing possibilities are endless, as it would be delicious with just about everything.
Ingredients
- 1 tablespoon coconut oil
- ½ cup yellow onion, finely chopped
- 1 cup long grain rice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 cups coconut water
- ¼ cup cilantro, washed and dried, finely chopped
- a couple of turns of freshly ground black pepper
Instructions
- Cook the onions. Coat the bottom of a small medium-sized sauce pot with the coconut oil and place it over medium heat. Add the onions and cook until they're are translucent and soft, about 5 minutes.
- Add the rice and cumin. Add rice and cumin to the onions. Stir to be sure all the grains are coated with the coconut oil, and then sauté for about 2 minutes, stirring almost constantly.
- Add coconut water and cook. Add the coconut water and salt, and bring to a boil. Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, 15 to 20 minutes.
- Add cilantro and season. Stir in the cilantro, a few turns of freshly ground black pepper, and serve!
Notes
Calorie count is only an estimate.
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.