Grilled Ginger Cumin Carrots and Coconut Rice

This post has two recipes.  Aren't you a lucky duck?

These two side dishes went with the flank steak recipe from yesterday.  I was trying to cook down my fridge (we are on a little trip right now to meet our new nephew!), which is always an adventure.  I couldn't believe I came up with something half decent out of what seemed like nothing.

Boys and girls, let me tell you, grilled carrots are where it's at.  It doesn't seem like people really grill carrots all that much, but it's worth it if you're already grilling something else.  They take a little longer than most other grilled items, but just throw them on as the grill is heating up and they'll be done in time for your meal.

There is something about coconut rice that's just fabulous.  It doesn't take much extra effort than making regular rice, but the payoff is substantial.  If you aren't a coconut person, I'm a little sad for your taste buds right now.  I love the sweet and savory combination.

Just like I've been doing all week, I'm going to link you up with some yummy F&W recipes, too!
Glazed Carrots with Cardamom and Ginger
Honey and Soy Glazed Carrots
Coconut Cashew Rice
Basil Chicken Curry with Coconut Rice
Coconut Arborio Rice Pudding

Now I'm thinking about making this meal all over again, F&W style.

Enjoy the deliciousness.

Grilled Ginger Cumin Carrots

Oven Love

1 lb whole carrots, peeled

2 tbs packed brown sugar

2-3 tablespoons butter, cut into small pieces

1 teaspoon ground ginger

1 teaspoon cumin

Prepare your grill.  Make a foil tray out of aluminum foil and place carrots inside.  Sprinkle carrots evenly with brown sugar, butter pieces, ginger and cumin.  Place foil tray on the grill and cook for 20-30 minutes (depending on size of carrots), turning carrots frequently.  Carrots are done when they show a slight char and are fork tender.  Serve immediately.

Coconut Rice

(based on Darlene Schmidt's Easy Thai Coconut Rice)

2 cups jasmine rice

1 can light coconut milk (about 1 3/4 cups)
2 cups water
2 heaping Tbsp. dry shredded unsweetened coconut

1/2 tsp. salt
1/2 tsp. vegetable oil (or coconut oil, if you have it)

1. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
2. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
3. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. 

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This post is part of a series featuring recipes from the FOOD & WINE archive.  As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE.  I received a subscription to FOOD & WINE for my participation.