ONE-POT TURMERIC COCONUT RICE WITH GREENS
No matter how you modify this one-pot rice, it can't help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse rice until water runs clear. Drain and set aside.
- In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
- In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
- Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
- Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
- As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
- As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
- Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 31 grams, Sodium 866 milligrams, Sugar 2 grams, TransFat 0 grams
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Pathan Pathan
[email protected]I would highly recommend this dish to others. It's delicious, easy to make, and healthy.
Tallal Imtiaz
[email protected]This dish was so easy to make. I'm not a very experienced cook, but I was able to follow the recipe easily.
gacha sisters gacha sisters
[email protected]I loved the flavors in this dish. The turmeric and coconut milk were a perfect combination.
Lowest Prince
[email protected]This dish was amazing! I will definitely be making it again.
Ideal Enterprise
[email protected]I would not recommend this dish to others.
Laxman Thapa
[email protected]This dish is not very healthy. It's high in fat and calories.
Kibesi Ayub
[email protected]The ingredients in this dish are very expensive. I think there are cheaper ways to make a similar dish.
Sarah Hughes
[email protected]This dish is very time-consuming to make. It took me over an hour to cook the rice and greens.
Sonia Noshad
[email protected]I'm not sure what went wrong, but my rice turned out mushy. I think I added too much water.
Sayem Rana
[email protected]This dish was a bit bland for my taste. I added some extra salt and pepper, and it was much better.
john chibundu
[email protected]I followed the recipe exactly and it turned out perfectly. The rice was fluffy and the greens were tender.
Saif Haider
[email protected]This was a great way to use up some leftover greens. I used spinach and kale, and it was delicious.
Charles Stewart
[email protected]I'm not a big fan of turmeric, but this dish was surprisingly good. The coconut milk and greens balanced out the flavor of the turmeric nicely.
Anas Siam
[email protected]This dish was so flavorful and easy to make! I used brown rice instead of white rice and it turned out great. I also added some chopped carrots and peas to the mix. My family loved it!