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Coconut, Cilantro and Pistachio Basmati Rice

Let’s face it, even if you love rice and can devour it in everything from stuffed peppers to paella, the occasion will come when a simple rice dish will be needed.  In this case, I needed a rice dish that could stand up to pineapple pork chops with a side of Edamame.  I modified a recipe from the Campbell’s Kitchen website based on the ingredients I had on hand and really like the results.

Coconut Cilantro and Pistachio Basmati Rice

Coconut Cilantro and Pistachio Basmati Rice

Coconut, Cilantro and Pistachio Basmati Rice

Original recipe found on the Campbell’s Kitchen website

1 3/4 c. low sodium chicken broth
1/2  c. light coconut milk
1 c. Basmati Rice, washed and rinsed in fine colander
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/2 tsp. sea salt
1/4 c. pistachios, toasted and chopped
(up to) 1/4 c. freshly chopped cilantro

Bring chicken broth and coconut milk to a boil in a medium saucepan.  Add rice, garlic powder, crushed red pepper and sea salt.  Bring to a boil.  Reduce heat and simmer 20 minutes.  Stir in pistachios and cilantro.

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One thought on “Coconut, Cilantro and Pistachio Basmati Rice

  1. Pingback: Goat Cheese, Mango Ginger Chutney and Pistachio Bites | More Wine Less "Whine"

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