1	teaspoon (5 ml) crushed dried oregano

1	cup (150 g) raw brown basmatti rice

2	cups (480 ml) fat-free low-sodium canned chicken broth

1	teaspoon (4 g) reduced-fat margarine

2	tablespoons (30 ml) unsweetened coconut

2	scallions, white part and 1 inch (2.5 cm) green, minced

salt (optional) and freshly ground pepper to taste

1. In a heavy saucepan, combine oregano, rice, chicken broth, and margarine. Bring to a boil. Cover and reduce heat to a simmer. Cook, covered, for 10 to 15 minutes, until rice is tender and liquid is absorbed.
2. Meanwhile, toast coconut in a heavy nonstick skillet over medium-low heat, tossing coconut frequently, until coconut is lightly browned.
3. When rice is done, fluff with a fork, stirring in coconut and scallions. Mound rice in the center of a heated serving plate and surround with ragout. Serve at once.