Coconut Water-Lime Rice Pilaf

Coconut Water-Lime Rice Pilaf A wonderful, coconut water and rice side dish for baked coconut shrimp.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart covered baking dish with 1 tablespoon butter.

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  • Melt remaining 2 tablespoons butter in a large, deep skillet over medium-high heat. Stir in jasmine rice and cook until slightly golden, 3 to 4 minutes. Pour in coconut water. Season with salt. Mix in juice of 1 lime. Reduce to a simmer and stir occasionally until liquid begins to be absorbed, about 5 minutes. Transfer to the prepared baking dish.

  • Bake, covered, in the preheated oven until the coconut water is completely absorbed, about 20 minutes.

  • Remove the cover and add carrots, green onions, cilantro, and remaining lime juice. Fluff with a fork; cover and let stand for 5 minutes. Serve with lime wedges.

Per Serving: 290 calories; protein 4.7g; carbohydrates 49.1g; fat 9g; cholesterol 22.9mg; sodium 781.3mg.