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Circassian Pilav for Dolma
Chef/Owner Ana Sortun of Oleana
- Cambridge, MA
Adapted by StarChefs
Yield: 6 Servings
- ½ cup olive oil
- 1 onion, finely chopped
- 2 cups shredded fresh coconut
- 3 cups Spanish rice
- 2 teaspoons fish spice
- 2 cups water or chicken broth
- 4 cups coconut milk
- 1 big bunch cilantro, cleaned & chopped
Heat the olive oil over medium heat; stir in the onions and coconut.
Cook until the onions soften, about 5 minutes. Add rice and stir
to coat. Add fish spice, water or broth, and coconut milk. Simmer
until rice is just cooked, about 15 minutes. Remove from heat, cover
and allow swelling for about 5 minutes. Place on a baking sheet
immediately. Season well and stir in cilantro. Serve.
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