Coconut Lime Rice
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Soft and fluffy jasmine rice forms the base, infused with the rich essence of unsweetened shredded coconut and sliced almonds, toasted to golden perfection. Kicking up the flavor a notch, the dressing, crafted from our Coconut Balsamic Vinegar and Persian Lime Olive Oil, creates a symphony of tropical notes with every bite. Save 15% when you purchase both!
Preparation:
1 cup cooked jasmine rice
1/2 cup unsweetened shredded coconut
1/4 cup sliced almonds
2 limes, zested and juiced
1 small shallot, minced
2 tablespoons Patricia & Paul Coconut White Balsamic Vinegar
3 - 4 tablespoons Patricia & Paul Persian Lime Infused Olive Oil
sea salt to taste
Preparation:
Preheat oven to 350 degrees and spread the coconut and almonds on a single layer of a baking sheet. Toast in the oven for about 4 mins, stirring after the first 2. Watch carefully so they don't burn. Set aside to cool, and once cooled, toss with the lime zest and set aside.
In a small jar or bowl, combine the lime juice, shallot, Coconut Balsamic Vinegar, and Lime Olive Oil, as well as a pinch of sea salt. Shake or whisk to combine. Pour the vinaigrette over the rice and fold gently to combine.
Add the coconut/almond mixture and fold into the rice. Serve warm, at room temperature, or chilled.
YIELDS: 4 - 6