Coconut-Reis mit Erdnuss-Crunch ist ein leckeres und einfaches Gericht aus der Ottolenghi Test Kitchen. Es kombiniert die Aromen von Kokosnussmilch, Limettenblättern und Erdnüssen zu einem perfekten Mittagessen oder Abendessen. Das Gericht ist schnell zubereitet und lässt sich an die persönlichen Vorlieben anpassen. Probieren Sie es jetzt aus!

Coconut rice with peanut crunch | Ottolenghi Test Kitchen

absolutely perfect! The grains are fluffy, and they have a hint of coconut and lime flavor. Now, it’s time to bring all the elements together.

I’m going to add the charred corn and beans to the rice, and then drizzle some olive oil over it. Next, I’ll sprinkle over the chopped mint and coriander, and then gently mix everything together. Lastly, I’m going to squeeze some lime juice over the rice and vegetables, but not too much. I just need enough to brighten up the flavors without overpowering them.

And now for the Extra Good Thing, the peanut and coconut crunch. I’m going to take a handful of it and sprinkle it over the rice. The crunch adds texture and flavor to the dish, and it looks so inviting.

There you have it, my coconut rice with charred corn and beans, topped with a peanut and coconut crunch. It’s a mix of sweet, savory, and spicy, and it’s so delicious. It’s perfect for a summer barbecue, a potluck, or just a weekday lunch or dinner. Plus, the peanut and coconut crunch can be used on so many other dishes too, from salads to stir-fries to roasted vegetables. So make a big jar of it, and enjoy it throughout the week.

I hope you try this recipe and enjoy it as much as I did making it. And don’t forget to subscribe to OTK’s Extra Good Things for more delicious and easy-to-follow recipes that bring joy to your table. Thanks for watching, and see you soon.
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