Coconut Rice Pilaf with Cranberries

Prepare yourself for a visual and delicious treat: coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Choose from a variety of organic long grain brown rices: jasmine, basmati rice, or Mekong Flower Rice, which cooks in 30 minutes. With Nutiva’s coconut oil and coconut manna.


  • 1 tbsp Nutiva Organic Extra Virgin Coconut Oil
  • 3 tbsp Ginger (grated)
  • 1 cup Brown Jasmine Rice (uncooked; can be substituted with Brown Mekong Flower Rice)
  • 3 tbsp Almonds (Optional: presoak overnight, drain, and rinse)
  • 1 pinch Sea Salt
  • 1/2 cup Nutiva Organic Coconut Manna™
  • 1/2 cup Cranberries (whole; fresh or frozen)
  • 1/3 cup Dried Cranberries
  • 3 cups Water


  1. Boil the water (a kettle would be ideal, as it will be added to the skillet).
  2. While the water boils, melt the coconut oil in a 9 inch heavy skillet over medium heat.
  3. Add the ginger and sauté for 1 minute to flavor the oil.
  4. Add rice, almonds, and salt and sauté for 2-4 minutes to infuse the rice with the ginger coconut oil.
  5. Add the Coconut Manna, cranberries, and dried cranberries. Lower the heat and slowly pour in the water.
  6. Cover and simmer for 30-40 minutes until all the water is absorbed.
  • Yield: 4-6 servings (4-6 Servings)
  • Prep: 5 mins
  • Cook: 45 mins
  • Ready In: 50 mins
Internationally recognized chef, educator, author, recipe developer, health coach, and farm to table caterer specializing in seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality and pleasure.