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Coconut Rice

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Crowd, Moosewood, Vegetarian 24 Servings

INGREDIENTS

1/4 c Vegetable oil
2 qt Brown rice; raw (3-lbs 4-oz)
1 tb Turmeric
2 c Shredded coconut; unsweetened
3 qt Water
Cinnamon stick; one-inch long
Salt

INSTRUCTIONS

1. Saute the rice, turmeric, and coconut in oil for a few minutes
2. Add the water, cinnamon stick, and salt.
3. Cover the pot and increase the heat to bring the water to a boil. Reduce
the heat and simmer for about 40 minutes.
4. Remove from the heat Allow the rice to sit for 10 minutes and then
gently fluff.
Meal Planning: *Per 4-oz serving: 191 cals, 5.6 g fat, 216 mg sod. *Lightly
golden and sweetly fragrant. Base for curried dishes, Caribbean or African
stews or beans. *Need 2gallon pot. PrepTime 10 mins. Cooktime
45    mins.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd

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