Coconut and Zucchini Rice with Walnuts and Saffron

Author Notes: Served piping hot and oozing with flavor, this dish is decadent, rich,

and full-bodied. Rice is cooked until tender in a sweet, coconut broth with dried berries and zucchini then sprinkled with toasted walnuts, saffron, and cilantro.  —Tasty Plan

Serves 4

• 1/2tablespoon coconut oil
• 1cup whole gran brown rice
• 1cup water
• 1cup coconut milk
• 1/2teaspoon sea salt
• 1/4cup dried goji berries or golden raisins
• 2small zucchini or summer squash
• 1/4cup walnuts
• 1pinch (about 3-4 threads) saffron
• 1handful fresh cilantro
• Finishing salt & olive oil for plating

1. Place a saucepan over medium heat. Add coconut oil and rice. Stir for a couple minutes until rice is evenly coated in oil.
2. Add water, coconut milk, salt, and goji berries. Stir once.
3. Bring to a simmer, reduce heat to medium-low and cook until most of the liquid has been absorbed (about 15 minutes)
4. As the rice cooks, slice zucchini into half-inch rounds, then cut each round into 4 or 5 vertical sticks.
5. Once most of the liquid is absorbed by the rice, place zucchini in the pot. Cover and cook for 35 minutes. The steam from the rice will cook the zucchini. Do not stir it into the rice!
6. After 35 minutes, taste the rice for doneness. Rice should be tender. Mix zucchini into rice. Add chopped walnuts and saffron. Stir again. Serve hot with fresh cilantro leaves, flaky sea salt, and a drizzle of olive oil.

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