If you serve this sweet and satisfying pilaf topped with Creamy Cilantro Sauce with Ginger, it could definitely take center stage. Celtic sea salt is especially good in this dish, but regular sea salt will do. Goji berries are so healthful that they’re well worth seeking out, but if you don’t have any on hand, you could also make this with dried cranberries.
 |
2 Tbsp Navitas Naturals Goji Berries |
| 2 cups water | |
| Pinch of sea salt | |
| 1 cup brown jasmine rice | |
| 1/3 cup dried shiitake mushrooms, stemmed and broken into pieces | |
| 1/3 cup unsweetened shredded coconut |
Put the water and salt in a medium-size saucepan over high heat. Bring to a boil, then stir in the rice, shiitakes, coconut, and goji berries. Lower the heat, cover, and simmer for 30 to 40 minutes, until all of the water is absorbed.
Variation
• If you don’t have goji berries, you could try currants or dried cranberries—or just leave them out.
By Leslie Cerier www.lesliecerier.com and from the upcoming cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook coming July 2010
