Coconut Rice w/ Lima Beans

Ingredients

• ¼ cup unsweetened shredded coconut
• 2 Tbsp coconut oil
• 2 Tbsp chopped fresh ginger
• 4 scallions, whites, and greens separated and chopped
• 1.5 cups white rice, long-grain
• 14oz can coconut milk
• 1 Tbsp sugar
• 1 tsp salt
• 1 lb frozen lima beans

Directions

1. Toast coconut in dry skillet, medium heat 3-5 min, reserve
2. Add oil then ginger and scallion whites. Cook 3-5 minutes.
3. Add rice and cook stirring constantly until glossy, about 1 minute.
4. Add coconut milk, sugar, salt, and 1.5 cup water bring to boil
5. Cook for 10 minutes don't stir, check bottom isn't sticking and burning, add splash of water and reduce heat.
6. Add lima beans, and stir once and continue cooking until rice is tender ~5 min.
7. If liquid evaporates before rice is done, stir in water, 1/4 cup at a time.

Fluff rice and let sit 5 minutes up to 15. Serve warm. Garnish with scallions greens.

From: Dinner for Everyone, Mark Bittman