Try this One-Pot Turmeric Coconut Rice With Greens recipe, or contribute your own.
Suggest a better descriptionRinse 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.
After reading the reviews, I made the following changes to make this dish more flavorful. I sautéed 3 large minced garlic cloves and 1 inch piece of ginger with 5 thinly sliced scallion whites. I used one can of coconut milk and homemade chicken broth to cook the rice. Before serving, I added one half bunch of cilantro leaves as well as the coconut mixture. The lime zest and juice also add nice flavor.
It makes a MOUNTAIN of rice. Felt like it needed more salt and was a little bland for a main course but great as a side and 1/2 the recipe.
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Serving Size: 1 (1102g) | ||
Recipe Makes: Servings | ||
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Calories: 3186 | ||
Calories from Fat: 1514 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.2g | 224 % | |
Saturated Fat 146.6g | 733 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 258.3mg | 9 % | |
Potassium 1981mg | 52 % | |
Total Carbohydrate 388.9g | 114 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 374g | ||
Protein 45.7g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3186
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