Almond-Coconut Rice Pilaf

Serves 4 cups

Ingredients:

Directions:

1. Place rice, coconut milk, chicken broth, salt, 1 tablespoon wok oil, and brown sugar in 4 quart saucepan. Place pan on the stove over medium- high heat, and cover. Bring to a boil, stir, and reduce heat to a simmer; cover.
2. Cook for 15-20 minutes, or until the rice has absorbed all of the coconut liquid. Now turn off the heat, but leave the pan on the burner, covered. Allow to rest 5 minutes, fluffing with fork.
3. While rice is cooking, preheat sauté pan over medium-high heat and add remaining tablespoon wok oil and shallots. Sprinkle with salt and pepper and sauté until lightly browned, about 5 minutes. Add sautéed shallots into coconut rice and stir in toasted almonds and sliced scallions, season to taste with salt and freshly ground pepper and serve hot.