Combine water, coconut milk, salt and sugar in a saucepan over medium-high heat; stir until sugar dissolves. Stir in rice. Bring to a boil. Cover, reduce heat, and simmer on low until all liquid is dissolved and rice is tender, about 35 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small pan over medium-high heat, heat coconut oil. Add diced shallots and saut? for 3 to 4 minutes or until translucent.
Fluff rice with a fork, and stir in shallots, macadamia nuts and toasted coconut.
Super Grain #2: Farro
Farro, the Italian name for emmer wheat, has a pleasantly chewy texture and nutty flavor, making it ideal as a stand-in for oats in granola bars, white Arborio rice in risotto, slow-cooking oats in oatmeal, and as the starch in room-temperature pasta salads. A one-cup serving of contains both 8 grams of fiber and 8 grams of protein as well as vitamins E and B.Start with a 3:1 ratio of liquid to grain when cooking farro, but keep in mind that semi-pearled and whole farro may require a little more cooking liquid than pearled farro. Similarly, cook times can vary from 25 minutes for pearled farro to 40 minutes for semi-pearled.
Farro Almond Blueberry Granola Bar Recipe
- 1 1/2 cups cooked farro
- 1/2 cup old-fashioned oatmeal
- 1/4 cup ground flaxseed
- 1/4 cup toasted wheat germ
- 3 tablespoons canola oil or coconut oil
- 2/3 cup honey
- 1/4 cup maple syrup
- 1 teaspoon almond extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped almonds
- 1 cup dried blueberries