One-Pot Turmeric Coconut Rice With Greens
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From the Washington Post. I made some modifications at the suggestion of some of the comments to amp up the flavors a bit; they're included in the recipe.
- Ready In:
- 45mins
- Serves:
- Units:
1
Person talking
ingredients
- 2 cups long-grain rice, such as jasmine or 2 cups basmati rice
- 1⁄2 cup unsweetened flaked coconut
- 1 tablespoon sesame seeds (white or black)
- 2 tablespoons coconut oil
- 1 scallion, thinly sliced, white and green parts separated
- 1 -2 garlic clove, minced
- 1 inch ginger, minced
- 2 teaspoons ground turmeric
- 1⁄2 teaspoon black pepper, plus more as needed
- 1 (14 ounce) can coconut milk (full-fat)
- 1 pinch saffron (optional)
- kosher salt, to taste
- 1 bunch kale (or spinach or Swiss chard)
- 1 lime, juice and zest
- 1⁄2 cup cilantro, chopped
directions
- 1. Rinse rice until water runs clear. Drain and set aside.
- 2. 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.
- 3. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, garlic, ginger, turmeric and ½ teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
- 4. Add the rice, coconut milk, saffron (if using), and 1½ 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.
- 5. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
- 6. 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 and 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.
- 7. As rice rests, zest the lime and cut it into 4 wedges. Add ½ teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
- 8. Add cilantro and 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.
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I made a lot of tweaks too: farro not rice, arugula not kale, shallots not scallions, fresh turmeric instead of powdered, added baby corn and shitake mushrooms. I discovered that farro puffs up 1.5-2X the same amount of rice, so while it was good, the grain ratio made the flavor too delicate. I just added more powdered ginger, turmeric, and curry on the finished product. It was still good and hearty, and I will make again!Reply
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From the Washington Post. I made some modifications at the suggestion of some of the comments to amp up the flavors a bit; they're included in the recipe.
