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Coconut, Dill, and Cannellini Rice


This is a little tweak from my coconut and black bean rice, just as good, and just as simple. The only tweaks I made was to add about 3 tablespoons of dill, a can of cannellini beans, and nixed the nutmeg. The coconut milk really rounds out this dish and gives it a depth straight from the Caribbean. The dill gives it a light buttery  herby note while the cannellini beans give it a nice creamy finish. What tweaks can you make to this side dish?


Coconut, Dill, and Cannellini Rice

Ingredients

1 cup  coconut milk
1 cup Basmati rice
1 can cannellini beans (strained and rinsed)
1 shallot (minced)
1 cup water
salt and pepper to taste
3 tablespoons dill 
1 tablespoon unsalted butter

Instructions

1. Heat a deep pan over medium low heat and melt butter.
2. Add minced shallots and saute until fragrant.
3. Add cup of rice and saute, about two minutes.
4. Add in the rest of the ingredients and put the stove on high and let boil for one minute, then reduce until all the water has evaporated. 
5. Fluff rice and serve.

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