Creamy Coconut and Vegetables Rice Pilaf with Honey Roasted Pecans
Creamy Coconut and Vegetables Rice Pilaf with Honey Roasted Pecans
Indulge in the creamy, nutty goodness of this Coconut Rice with Roasted Pecans, Sweet Corn, and Peas, now with a bold finishing touch of chili crisp! This comforting dish combines the rich flavors of coconut milk and Greek yogurt with the crunch of roasted pecans, creating the perfect side or light meal. The quick-cooking rice is simmered to perfection and mixed with vibrant Libby’s Sweet Corn and Sweet Peas, while a touch of honey and olive oil adds subtle sweetness and depth. To elevate the flavor profile, finish the dish with a drizzle of chili crisp, adding a layer of savory heat and irresistible crunch. Topped with golden, roasted pecans, it’s a dish that brings warmth, flavor, and a hint of spice to any table.
Recipe by Selena Sharpless from The Nutritious Kitchen
SERVINGS
6
PREP TIME
5 Min
COOK TIME
15 Min
Ingredients
1 cup chopped pecans
1 tablespoon honey
1 cup quick-cooking rice
1 1/2 cup water
1 can (13.5 oz.) coconut milk, divided
1 cup plain Greek yogurt
1 tablespoon olive or coconut oil
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Sweet Peas, drained
Optional addition: chili crisp
1 cup chopped pecans
1 tablespoon honey
1 cup quick-cooking rice
1 1/2 cup water
1 can (13.5 oz.) coconut milk, divided
1 cup plain Greek yogurt
1 tablespoon olive or coconut oil
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Sweet Peas, drained
Optional addition: chili crisp
Instructions
- Preheat oven 350°F. Toss pecans with honey on baking sheet. Roast 5 minutes. Remove and toss; roast additional 3 minutes. Set aside and allow to cool.
- Place rice, water and 1/2 cup of coconut milk in medium pot and bring to boil. Once boiling, reduce heat to simmer. Cook 10-12 minutes, or until rice has absorbed liquid.
- In mixing bowl, whisk together remaining coconut milk, yogurt and oil. Mix in corn and peas.
- Once rice is done, add to vegetable mixture and gently stir until combined. Serve topped with roasted pecans.
- Preheat oven 350°F. Toss pecans with honey on baking sheet. Roast 5 minutes. Remove and toss; roast additional 3 minutes. Set aside and allow to cool.
- Place rice, water and 1/2 cup of coconut milk in medium pot and bring to boil. Once boiling, reduce heat to simmer. Cook 10-12 minutes, or until rice has absorbed liquid.
- In mixing bowl, whisk together remaining coconut milk, yogurt and oil. Mix in corn and peas.
- Once rice is done, add to vegetable mixture and gently stir until combined. Serve topped with roasted pecans.
