Friday, March 31, 2006

Coconut Cilanto Rice Pilaf and Mango Salsa

Coconut Cilantro Rice Pilaf
Chop veggies and combine them all in the rice maker one hour before needed, cook regular and allow to warm in pot until serving:
1/2 C fine dice white or yellow onion
1/4 C each fine dice green and red bell pepper
1 1/2 tsp minced garlic
3 tsp Frontier vegetable broth powder
1/2 tsp veggie pepper
1 1/2 Tbsp dried cilantors
3 Tbsp currants
3 Tbsp unsweetened coconut shredded
3 C water
1 1 /2 C brown rice
Dori's Mango Salsa
Combine the following finely minced veggies and seasonings:
1 ripe mango,peeled and seeded
1/4 C each green pepper, red pepper, and whilte or yellow onion
1 1/2 tsp minced garlic
1 Tbsp dired cilantros
1 Tbsp unsweet shredded coconut
2 Tbsp currants
1/4 tsp sea salt
1 /4 tsp KAL stevia extract powder
1/2 C rice vinegar


jess (of Get Sconed!) said...

Dori - Thank you for the heads up on these recipes! I am quite a coconut lover, so I'm excited about adding these to my future recipe folder.

Would you recommend dry or fresh parsley to sub for the cilantro? I really appreciate your support of alternative ingredients for the onions and cilantro parts.

Also, what is veggie pepper?

Thank you!!

Dori said...

I would reccommend fresh parsley(double the amount of dry asked for) if you have it, but dry would work. It seems to me that this is not so much for flavor, but more for nutrition and looks.

Veggie pepper is a ground pepper blend that I get from my health food store... that's what they call it. It's a gourmet pepper blend of all colors of peppercorns. Your favorite pepper would work. I'm mild when it comes to the heat of my seasonings, if you like a bite you could play with it here and go for a pepper with more of a bite.

jess (of Get Sconed!) said...

thank you!