Serves: 4
Total Calories: 199

2 tablespoons coconut oil
6 cardamom pods
1 teaspoon pink peppercorn (optional)
pinch saffron
3 tablespoons shredded dried coconut (unsweetened)
1 cup basmati brown rice rinsed and drained
1/2 teaspoon sea salt
2 1/3 cups boiling water

1. Heat the oil in a large skillet over medium-high heat. Add the cardamom, peppercorns, saffron, and coconut. Stir constantly for a minute or until the coconut begins to brown. (This happens quickly, so be careful not to burn it.)
2. Add the rice to the skillet, stir a few seconds, then add the salt and cinnamon sticks. Carefully pour the boiling water over the rice, which will bubble up furiously. Cover immediately, reduce the heat to low, and cook for 45 minutes or until the water is absorbed and the rice is tender.
3. Fluff the pilaf with a fork and serve.

Nutritional Facts:

Serves: 4
Total Calories: 199
Calories from Fat: 35

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