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2nd Annual
James Beard Foundation
r e c i p e s

Circassian Pilav for Dolma
Chef/Owner Ana Sortun of Oleana - Cambridge, MA
Adapted by StarChefs

Yield: 6 Servings

  • ½ cup olive oil
  • 1 onion, finely chopped
  • 2 cups shredded fresh coconut
  • 3 cups Spanish rice
  • 2 teaspoons fish spice
  • 2 cups water or chicken broth
  • 4 cups coconut milk
  • 1 big bunch cilantro, cleaned & chopped

Heat the olive oil over medium heat; stir in the onions and coconut. Cook until the onions soften, about 5 minutes. Add rice and stir to coat. Add fish spice, water or broth, and coconut milk. Simmer until rice is just cooked, about 15 minutes. Remove from heat, cover and allow swelling for about 5 minutes. Place on a baking sheet immediately. Season well and stir in cilantro. Serve.


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