This dish brings a new decadent twist to the regular rice dish served during meals. While preparing the rice, I was trying to create a sweet and crunchy dish, based on the natural sweetness of the fresh pineapple mixed with the coconut.
- 2 cups of rice, rinsed
- 4 cups of coconut milk
- 1 cup of boiling water
- 1 tsp of salt
- 1 cup of chopped fresh pineapple
- 1/2 unsweetened coconut flakes
- 1/4 cup of toasted almonds
- 1/4 cup of pomegranate seeds
Rinse the rice under cold water a few times and drain until the water runs clear. In a large saucepan, heat up the coconut milk, water and salt over high heat. Once the liquid starts to boil, stir in the rice and lower the heat. Cover the pot and cook until the rice becomes tender for about 35 to 40min.
Turn off the heat and let it stand for 20 minutes. Fluff with a fork.
Add the chopped pineapple, coconut flakes, almonds and top with pomegranate seeds.
- 1 box of couscous
- 1 cup of butternut squash diced small
- 1 cucumber diced small
- 2 scallions diced
- 1 cup of corn
- 1/3 cup of fresh cilantro
For the dressing:
- 1/3 cup of olive oil
- Juice and zest from one lemon
- 1 tbsp of salt
- 1 tbsp of pepper
- 1 tsp of cumin
- 1 tsp of allspice
- 1 tbsp of honey
Prepare the butternut squash: preheat the oven to 400. Roast the butternut squash with olive oil, salt and pepper for 30min. Set aside.
Heat up 1 tbsp of olive oil in a large pot. Toast the couscous lightly on a small fire, toss to avoid burning and pour 2 cups of warm water. Turn off the fire and let it sit for a few minutes.
In a large bowl, combine the butternut squash, couscous, cucumber, corn, scallions, cilantro. In a small bowl, mix all the dressing ingredients and toss in the couscous.
This dish can be served warm or cold.
- 2 ripe mangos
- 1 avocado
- 1 small red bell pepper
- 2 scallions
- 1/3 of fresh cilantro chopped
- Olive oil
- Juice from one lime
- 1 tsp of crushed red pepper flakes
Dice small all the vegetables and the mangos.
In a small bowl, mix the dressing ingredients: olive oil, salt, pepper, lime and pepper flakes.
Pour the dressing over the vegetables and add the cilantro.