Coconut-Vegetable Rice Pilaf With Peppercorns Recipe

Name: Coconut-Vegetable Rice Pilaf With Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white basmati rice; 1 tablespoon canola oil (or other neutral oil); 1 teaspoon whole black peppercorn; 12 large onion, sliced (about 1 1/2 cups); 1 zucchini, trimmed and sliced into thin half moons; 1 carrot, peeled, trimmed, and sliced into thin half moons; 12 serrano pepper, seeded, trimmed, and minced; ¼ cup sliced almonds; 1 ½ teaspoons salt; ½ teaspoon sugar; 1 (14 ounce) can coconut milk; 1 ¼ cups water; fresh cilantro (to garnish) (optional)

Servings: persons

2 cups white basmati rice
1 tablespoon canola oil (or other neutral oil)
1 teaspoon whole black peppercorn
12 large onion, sliced (about 1 1/2 cups)
1 zucchini, trimmed and sliced into thin half moons
1 carrot, peeled, trimmed, and sliced into thin half moons
12 serrano pepper, seeded, trimmed, and minced
¼ cup sliced almonds
1 ½ teaspoons salt
½ teaspoon sugar
1 (14 ounce) can coconut milk
1 ¼ cups water
fresh cilantro (to garnish) (optional)

1
Preheat oven to 375F Place rice in fine-mesh strainer and rinse under running water until water runs clear.
2
Add oil to a Dutch oven over high heat.
3
When it shimmers, add peppercorns and cover.
4
Cook 1 minute; some of the peppercorns should start to pop.
5
Reduce heat to medium and add onions.
6
Stir well then cook 2 minutes.
7
Add zucchini, carrot and Serrano pepper.
8
Cook until vegetables are tender, 4-5 minutes.
9
Add 3 tbsp almonds and toss until almonds are toasted, 2-3 minutes.
10
Add 1/2 tsp salt.
11
Add rice and stir well to coat with oil and distribute vegetables.
12
Add remaining salt, sugar, coconut milk and water.
13
Turn heat up to high.
14
When liquid comes to a full boil, stir once more, then cover and move to oven.
15
Bake 25 minutes until liquid is fully absorbed.
16
Remove from oven but do not remove lid for another 5 minutes.
17
Fluff with a fork, transfer to a serving bowl, sprinkle with remaining almonds and chopped cilantro, and serve.

663

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups white basmati rice, 1 tablespoon canola oil (or other neutral oil), 1 teaspoon whole black peppercorn, 12 large onion, sliced (about 1 1/2 cups), and more.

Yes, Coconut-Vegetable Rice Pilaf With Peppercorns falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Vegetable Rice Pilaf With Peppercorns

How did you like this recipe?

Frequently Asked Questions