Coconut Ginger Basmati Rice

I came up with this recipe when I was in the mood for something different. Its a spin on a rice pilaf I make but have friends with gluten allergies so I just started tinkering. We have added links to the products we used for this recipe.

Total time to prepare about 1 hour.

Ingredients:

6 tbsp California Olive Ranch EVOO

1 tsp Ginger Paste

1 tbsp minced garlic

3 C. Basmati rice

1/2 C. Lentils

1 C. sweetened coconut flakes

2 13.5 oz cans Goya Coconut Milk

13.5 oz water

1 tbsp kosher salt

1 tsp ground ginger powder

Directions

In a large pot add olive oil set to medium heat. Add garlic and ginger past. saute for 1 minute. Add rice, lentils and coconut flakes. Stir to coat and continue to stir for 2-3 minutes. Raise to high heat. Add coconut mile, water, salt and ginger powder. Bring to boil stirring frequently. Reduce heat to low and let simmer for 45 minutes to 1 hour until rice is tender and cooked through.