Coconut Wild Rice with Cilantro and Toasted Almonds
1/2 cup Wild Rice 3/4 cup Coconut Milk 2 Tbsp Slivered Almonds 1 Tbsp Shredded Coconut Fresh Cilantro
Preheat oven to 350 degrees. In a pan, toast almonds until light brown. Remove from oven and toast shredded coconut until light brown. Remove from oven and set aside. In a sauce pan, bring 1/2 cup of rice to a boil with about 2 cups of water. Reduce heat, cover and simmer until rice is al dente. Remove any excess liquid. Pour coconut milk over the rice, stir and continue to simmer until coconut milk reduces to the consistency you like. Remove from heat. Chop cilantro (as much or as little as you’d like) and toss into rice. Toss in most of the almonds. Garnish with toasted coconut, remaining almonds and cilantro. Serve hot.