50-60 minutes to prepare. 4-6 servings.

3 tbsp. butter
2/3 c. shredded coconut
2 c. raw brown rice
1 tsp. turmeric
1/2 tsp. ground coriander
2 med.-sized carrots, diced
1 tsp. salt
3 1/4 c. boiling water
1 (2 1/2 inch) piece cinnamon stick
1 minced green pepper
1 minced sweet red pepper
1/2 c. raisins
1 1/2 c. chopped, toasted nuts (for extravagance try pistachios)

Melt the butter in a large, heavy saucepan. Add the coconut, rice, turmeric, coriander, carrots and salt. Stir and cook these all together over medium-low flame for 5-8 minutes.

Add the boiling water and cinnamon stick. Stir, cover and let simmer (low heat) for 15 minutes. Stir in the peppers and the raisins. Cover and let it simmer until the rice is tender (approximately 15 to 20 minutes more). Transfer to a serving bowl; top with nuts. Serve with parsley chutney (below) spooned over top.

PARSLEY CHUTNEY:

2 packed c. freshly minced parsley
1/2 tsp. salt
1 1/2 tsp. grated fresh ginger root
4-6 cloves crushed garlic
3 tbsp. crushed dried mint
2 tbsp. fresh lemon juice
1/2 c. firm plain yogurt
Cayenne pepper

Combine everything in a blender or food processor fitted with its steel blade. Puree. Cover tightly and refrigerate.