This was a simple yet flavorful dish I made when I was in St. Louis a few months back. These recipes were adapted from the book Sam Choy's Polynesian Kitchen. The coconut rice was super easy to make - the rice is cooked in a mixture of water + coconut milk - I used about 1/2 a can and a couple of pinches of salt. I also sprinkled a pinch of nutmeg when the rice was cooking. For the ginger pesto, I ground together the following: 1/4 cup of cilantro and mint leaves, 1 inch thick piece of ginger, a handful of walnuts, 2 cloves of garlic, 1 small shallot - chopped, a tsp of olive oil, salt and pepper and some water. We had this as a side dish with our dinner.
|Samoan Coconut Rice with Ginger Pesto|