My family really likes this calypso rice during the vacation season, but it still takes an extended time, almost 45-60 minutes to cook it, so when I'm during a rush to eat dinner on the table, especially during holidays, use regular rice dishes.
2 cups Minute whole grain rice
2 tablespoons of vegetable oil
1/2 medium red chili, diced
4 chopped garlic cloves,
1 small carrot, diced
1 crudites , diced
2 finely chopped spring onions
4 sprigs of thyme, sticks of DE
1/2 teaspoon black pepper
2 packets of beans or broth (optional)
1/2 cup coconut milk
1 glass of water
2 sprigs of fresh parsley, chopped, optional
2 stalks of fresh cilantro, chopped, optional
1.Heat the oil during a saucepan over medium-high heat.
2.Add carrots and saute briefly
3.Add garlic, pepper, celery, thyme and spring onions, saute for two minutes
4.Add rice, mix well,
5.Add coconut milk, water, black pepper and vegetable seasonings.
6.Stir and cook uncovered for two minutes, then cover the pan and reduce the warmth to a simmer
7.Cook the rice for an additional 8 minutes, taste the seasonings and add salt if necessary
8.Add parsley and coriander and blend with rice
9.Drain with a fork and serve.