Cilantro Coconut Rice Food

CILANTRO RICE

Steps:

• In a large heavy saucepan, heat oil over medium high heat.
• Add onion and cook 2 minutes.
• Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
• Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
• Pour in broth and 1 can water and bring to a boil.
• Stir in chiles and salt.
• Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
• Stir in cilantro just before serving.

COCONUT SHRIMP WITH CILANTRO RICE

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest.
• Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes.
• Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
• Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
• Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

COCONUT RICE

Steps:

• Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

LIME CILANTRO RICE

Steps:

• Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

MINT-CILANTRO AND COCONUT RICE

Steps:

• Heat oil in a medium saucepan over medium-high heat.
• Add the rice; sauté 3 minutes.
• Add onion; sauté 1 minute.
• Add broth, milk, salt, and pepper; stir.
• Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes.
• Stir in mint and cilantro; cover and let stand 5 minutes.

COCONUT CILANTRO CHICKEN AND RICE

Steps:

• Brown chicken in butter over medium high heat.
• Add onion and garlic, and saute for another 2 minutes.
• Add rest of ingredients, mixing well, and simmer for 5 minutes.

COCONUT CILANTRO RICE

Steps:

• Bring the coconut milk to a boil in a medium sized pot.
• Add the rice, ginger and salt.
• Stir and bring to a boil.
• Reduce heat to low and then cover and simmer for 20 minutes.
• While waiting, heat the shredded coconut in a skillet, toasting it lightly.
• Remove from heat and set aside.
• When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
• Toss with toasted coconut.
• Garnish with chopped cilantro just before serving.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
• In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
• Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

CILANTRO COCONUT RICE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
• Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
• Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
• Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
• While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
• Add cilantro mixture to cooked rice and stir gently until combined well.