The Whole Coconut Cookbook(Ten Speed Press, 2016), by Nathalie Fraise, offers a primer on the different parts of the fruit and a guide for using fresh coconuts at home, this book is perfect for anyone looking to incorporate this nutritional powerhouse into their every day home cooking. The following excerpt is from the “Main Courses” section.
I wasn’t sure I would like coconut milk in a savory risotto, but was I happily surprised at the result. The combination of lemony tang and creamy coconut milk brings a whole new level of flavor and texture to common risotto. When you add mushrooms to the mix, it’s almost miraculous. If the rice hasn’t been soaked overnight, expect the process to take longer and to require more liquid.
• 1 tablespoon coconut oil
• 1 large leek, white and light green parts, finely chopped
• 1 medium yellow onion, diced small
• 5 cloves garlic, minced
• Sea salt
• 2 cups short grain brown rice, soaked overnight, rinsed, and drained
• 2-inch piece of kombu
• 3 cups vegetable broth, preferably homemade
• 2 1/2 cups coconut milk
• 1/2 cup cilantro, finely chopped
• Black pepper
• 2 tablespoons coconut oil
• 1-1/2 pounds mushrooms (any kind), coarsely chopped
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 cup parsley, finely chopped, plus more for garnish
• 1 teaspoon sea salt
• Black pepper
• Olive oil
1. Heat a large sauté pan on medium heat and melt the coconut oil in it. Add the leek, onion, garlic, and a pinch of sea salt. Sauté until translucent, stirring occasionally, about 5 minutes.
2. Add the rice and cook, stirring often, until the rice looks pearly, about 5 minutes.
3. Add the kombu. Start adding the broth, and then the coconut milk, 1 cup at a time, and bring to a boil, then reduce the heat and simmer, stirring often, until the rice is soft, about 45 minutes. Wait until most of the liquid is absorbed before adding more.
4. About 10 minutes before the rice is done, make the mushrooms. Heat a large sauté pan over medium heat and melt the coconut oil in it. Add the mushrooms, garlic, and lemon juice. Cook, stirring often, until the mushrooms are soft and cooked, about 5 minutes. Mix in the parsley, sea salt, and black pepper to taste.
5. When the rice is done, remove the kombu. Mix in 2 teaspoons of sea salt, the cilantro, and black pepper to taste. Transfer to a serving bowl and top with the mushrooms and extra parsley. Serve immediately.
More from The Whole Coconut Cookbook:
• Grain-Free Raspberry Almond Muffin Recipe
• Shredded Kale, Jicama, and Apple Salad with Toasted Coconut Recipe
Reprinted with permission from The Whole Coconut Cookbook,by Nathalie Fraise, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright 2016 by Eric Scott.