Callaloo Coconut Ginger Rice Food

COCONUT GINGER RICE

Steps:

• Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
• Stir in rice.
• Heat to boiling, reduce heat.
• Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
• Garnish with coconut and lemon slices.

COCONUT GINGER RICE

Steps:

• Following package directions, cook rice with water, Coconut Milk and Coconut Ginger Soup Mix.
• When done, toss in chopped parsley and serve.

CALLALOO COCONUT GINGER RICE

Steps:

• Using a large non-stick pot, add oil, onion, garlic, ginger, thyme, allspice, sea salt and ground pepper. Place the lid on the pot and cook ingredients for 4 minutes using medium heat.
• Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally.
• Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally.
• Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
• Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.

CALLALOO

Steps:

• In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
• Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.

CALLALOO (TRINIDAD)

Steps:

• Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat.
• Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Sauté until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and sauté for another minute or so. Add the coconut milk and stock or water, crab and hot pepper.
• Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from the burst pepper will overpower the other flavours.
• Bring to a boil and reduce heat to a simmer. Cook uncovered for about 35 minutes.
• Taste and add salt if needed.
• Remove hot pepper and crab or meat, and swizzle the callaloo, or put in a blender or you can use an immersion type blender, and beat until smooth. Return the crab or meat pieces to the soup. Add the cooking margarine or butter. Simmer for 5 more minutes. Stir well.
• Serve hot as a soup on it's own or as a side dish.

CALLALOO

Steps:

• Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.
• Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
• Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
• In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.

ORANGE GINGER RICE

Steps:

• in a rice cooker add:.
• rice.
• orange juice concentrate.
• water.
• powdered ginger.
• cardamon.
• salt.
• fresh grated ginger.
• pepper.
• after rice has cooked add:.
• butter.
• scallions.
• orange zest.

GINGER RICE

Steps:

• Throw it all in a pot, heat to boiling. Cover, turn the heat down, and simmer for about fifteen minutes until the liquid is absorbed and the rice is tender.
• This is very versatile. I threw in some shredded leftover chicken and splashed on some reduced sodium soy sauce. It was a quickie bowl meal so I tossed in some peas as well. Sometimes I put some leftover pork in with half a cup of pineapple, or a bit of leftover teriyaki sauce and meat.

GINGER COCONUT RICE

Steps:

• In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.
• Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.
• Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.