Coconut Oat Pilaf Food

COCONUT OAT PILAF

Steps:

• Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.
• Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.
• Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.

CHILI CRISP WITH OATS

Steps:

• To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
• Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

COCONUT BASMATI RICE PILAF

Steps:

• Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
• Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
• Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
• When liquid has been absorbed and rice is tender, fluff rice with a fork.
• Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
• Transfer to a serving bowl.
• TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
• NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.