COCONUT RICE AND PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 teaspoon coconut oil in a saucepan over medium heat. Add 1/4 cup sweetened shredded coconut and a pinch each of red pepper flakes and salt; toast, stirring, 3 minutes. Stir in 3 cups frozen brown rice, 1/2 cup frozen peas and 1/4 cup coconut water. Cover, reduce the heat and cook, stirring occasionally, until heated through. Stir in some chopped cilantro.
COCONUT RICE WITH PEAS
Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it's delicious.
Provided by David Tanis
Categories dinner, weekday, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
- Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
- Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 152 milligrams, Sugar 2 grams
COCONUT RICE WITH PEAS AND CARROTS
An oil free and creamy dish from the coast of Tanzania.
Provided by Ama T. Opare
Categories Main Dish
Time 45m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Place the rice in a thick bottomed pot
- Add the onion and the peas and carrots
- Add 1-2 TBL water
- Stir in the turmeric and optional cilantro and cayenne powder
- Cook over medium high heat until the onions start to soften (about 5 minutes)
- Add more water as necessary to keep it from scorching or sticking.
- Add the coconut cream/milk. Pour in 2 ½ cups of water and stir to mix well
- Add salt and bring to simmer
- Turn heat to low, cover pot and let cook until rice is done (15-30 minutes depending on the type of rice you use)
- Check and stir after 10 minutes. Add more water if needed
- Cover and cook until rice is tender.
FRIED RICE WITH PEAS AND CARROTS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
- Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.
COCONUT RICE ERUPTING WITH SPICES, NUTS & PEAS
This coconut rice has cumin, cinnamon, cardamom, cloves, red chili, carrot, garlic lemon grass, nuts, peas & coconut.This is being made for a Luau!
Provided by Rita1652
Categories White Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.
- In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.
- Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.
- Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.
Nutrition Facts : Calories 262.3, Fat 9.1, SaturatedFat 1.4, Sodium 175.8, Carbohydrate 40.6, Fiber 3.3, Sugar 2.3, Protein 5.3
POTATO CURRY WITH PEAS AND CARROTS
It's a cheap hearty indian curry uses ingredients commonly on-hand in the pantry, and came out so rich and delicious, I had to share it.
Provided by Betty Bel
Categories Potato
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.
Nutrition Facts : Calories 438.3, Fat 18.2, SaturatedFat 10.4, Sodium 719.8, Carbohydrate 63.6, Fiber 11.4, Sugar 13.7, Protein 9.9
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