Coconut Rice

This is one of our favorite ways to make rice.  It is very mild and fragrant and compliments many other dishes.  I use the leftovers to make fried rice even more flavorful.  The kids love it! 

*2 cups rice ( I prefer white Jasmine, brown Basmati is pictured)

*1 TBS coconut oil

*10 oz coconut milk

*water

*cilantro to garnish

Start by rinsing your rice well and cooking off the excess water.  Add your coconut oil to the rice and cook until fragrant and rice begins to brown.  Add coconut milk and enough water to cover by about 1/2 inch.  Stir and let settle.  Bring to a boil and then turn the heat down and let simmer until cooked through.  (About 20 minutes.)  Turn the heat off and let rest about 5 minutes.  I love to garnish ours with cilantro, although we have also used toasted almonds and toasted coconut with great results.  

Enjoy!

This post is part of Pennywise Platter Thursday

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Sweet Potato Fries

Ingredients:

• 4-5 medium organic sweet potatoes, peeled and cut into strips
• olive oil, just enough to lightly coat the potato strips
• 1 1/2 TBS celtic sea salt, or to taste

Pre-heat your oven to 425 degrees.  Peel your sweet potatoes and slice them into french fries. 

 

Place the fries in a ziploc baggy and lightly coat with olive oil.  Add salt and shake. 

Place the fries in a single layer on cookie sheets.  Bake about 25 minutes, turning just once, until golden and crispy.  Serve promptly, with a little extra sea salt sprinkled on top.

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