When I was younger, one of my favorite foods was rice with butter. I’ve come to expect a little more from my rice, and this dish delivers. Coconut rice mixed with celery, seared pineapple, toasted almonds, and cherries. It’s so tasty and totally vegan! Feel free to add chicken, fish, or even a fried egg to make it much less vegan. I ate this while my house was being buried in snow. But it was so tropical felt like I was in one of those commercials where I’m magically transported to a beach. Not really. But it was still super tasty.
This dish is part of the Top 10 Foods for Runners series. Specifically, week seven: berries!
Cherry coconut rice
Ingredients
- 1 cup rice (preferably jasmine)
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 tsp oil
- 1 cup celery
- 1 cup pineapple, diced
- 1/2 cup slivered toasted almonds
- 1.5 cups pitted cherries, chopped
- salt and pepper
Instructions
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Combine rice, coconut milk, water, and salt in a pot. Bring to a boil and reduce heat to low. Continue to cook until all liquid has been absorbed by the rice. Fluff with a fork.
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Heat 1 tsp oil in skillet over medium heat. add celery and cook a few minutes. Add pineapple and cook until liquid is gone and pineapple is slightly charred.
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Combine rice, celery, pineapple, almonds, and cherries. Season with salt and pepper and serve.
