Our favorite rice is even better with a bit of added color, crunch and sweetness: cherries, peanuts, orange zest and coconut.
—Joy Zacharia, Clearwater, FL
Prep: 10 min. Cook: 20 min. + standing Makes: 4 servings
21/2 cups water
1 Tbsp. olive oil
3/4 tsp. salt
11/2 cups uncooked jasmine rice
1/3 cup dried cherries
1/4 cup chopped salted peanuts
1 tsp. grated orange zest
1/4 cup sweetened shredded coconut, toasted
1. In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, until water is absorbed, for about 15-17 minutes.
2. Stir in the cherries, peanuts and zest; let stand, covered, for 10 minutes. Sprinkle with coconut.
Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
1 cup: 411 cal., 10g fat (3g sat. fat), 0 chol., 498mg sod., 71g carb. (10g sugars, 3g fiber), 7g pro.