Serves four to six
1 tablespoon olive oil or more as needed
1 1/2 bunch scallions, chopped
1 1/2 cup Brown Basmati Rice
1 tablespoon chopped fresh parsley
Sea salt and freshly ground black pepper to taste
1/2 cup dried blueberries
3 cups good quality chicken stock, boiling (or more according to directions on side of the package)
1 cup organic natural coconut flakes, toasted
3/4 cup salted cashews, toasted
To prepare:
Preheat the oven to 350 degrees F. In a heavy casserole with a lid over moderate high heat, coat the bottom with oil; add scallions and sauté briefly until aromatic. Add rice, parsley, salt, pepper, and blueberries and stir well. Pour stock in all at once and bring to a boil. Cover, set in the oven, and bake until the rice is tender and all the liquid is absorbed, about thirty-to-forty minutes. Remove from oven, let stand about ten minutes. Using a table fork stir coconut and cashews into rice, taste and adjust the seasonings, transfer to a bowl, and serve.
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