Rice with Coconut, Cilantro, Dates, and Lemon

Name: Rice with Coconut, Cilantro, Dates, and Lemon
Yield: 6 servings
Ingredients: 1 fresh coconut (shake to be sure there is plenty of juice); 1 fresh coconut (shake to be sure there is plenty of juice); 1¾ cups long-grain white rice; About ½ teaspoon salt; ¾ cup thinly sliced, pitted dates; 1½ teaspoons grated lemon zest; ¼ teaspoon fennel seeds, crushed in a mortar; About 3 tablespoons lemon juice; ¾ cup chopped cilantro leaves

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The light, fluffy, dry texture of this aromatic dish makes it the perfect partner for spicy, soupy curries or creamy stews. Cilantro adds color and an inimitable flavor—as always.

Ingredients

1 fresh coconut (shake to be sure there is plenty of juice)
1¾ cups long-grain white rice
About

Side dish
Gluten-free
Vegan
Spicy

Method

Puncture 2 coconut “eyes,” using a clean nail and a hammer. Drain; strain and reserve juice. Set coconut in preheated 375-degree oven and bake 10 minute