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
SESAME COCONUT RICE
A moist, delicious rice dish made flavorful with the addition of Sambar powder, Indian seasoning for red lentils. The toasted sesame seeds add a tasty nuttiness to the dish. I used basmati rice for this, but jasmine works well, also and is more nutritious.
Provided by JacquelineS
Categories Rice
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice and allow to cool.
- Roast sesame seeds over low heat until light brown in color.
- Coarsely grind peanuts and sesame seeds (I use a coffee grinder for spices).
- Heat ghee over medium-high heat.
- Add chana dal and mustard seeds.
- When they crackle, add chilis, curry leaves, hing, turmeric, and sambhar powder.
- Cook 1 minute.
- Add lemon and rice, sauté 2-3 minutes.
- Add salt, coconuts, and peanuts & sesame seeds.
- Stir well and serve hot.
- 1/2 cup water may be added to increase moisture in rice, to taste.
Nutrition Facts : Calories 136.2, Fat 4.5, SaturatedFat 1.9, Cholesterol 5.5, Sodium 49.5, Carbohydrate 21.2, Fiber 1, Sugar 0.3, Protein 2.7
SESAME RICE
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
- Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.
Nutrition Facts : Calories 187 g, Fat 1 g, Protein 3 g
SESAME RICE
THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. -Norma Poole Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 941mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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