COCONUT RISOTTO
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line a deep baking sheet with aluminum foil.
- Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
RED THAI COCONUT RISOTTO
Steps:
- 1. In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes. 2. Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute. 3. Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir in. 4. Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil. For more information and cooking inspiration, visit www.almondbreeze.ca
THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS
A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.
Provided by Hetty McKinnon
Categories dinner, weekday, curries, grains and rice, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
- As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
- Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
- As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
- Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
- Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.
THAI RED CURRY RISOTTO
Make and share this Thai Red Curry Risotto recipe from Food.com.
Provided by dicentra
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
- Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
- Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
- Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
- Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
- Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
- If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
- Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.
THAI RISOTTO
Make and share this Thai Risotto recipe from Food.com.
Provided by TwoDjinn
Categories One Dish Meal
Time 1h5m
Yield 1 Risotto, 3 serving(s)
Number Of Ingredients 13
Steps:
- 1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
- 2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
- 3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
- 4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed.
- 5) Add the dried herbs and chili peppers.
- 6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup.
- 7) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through.
- 8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers.
- 9) Optionally, garnish with scallions and cilantro.
Nutrition Facts : Calories 353.7, Fat 2.2, SaturatedFat 1, Cholesterol 4.4, Sodium 130.6, Carbohydrate 63.5, Fiber 4.2, Sugar 3.8, Protein 10.4
THAI TREASURE RISOTTO
Make and share this Thai Treasure Risotto recipe from Food.com.
Provided by Sharon123
Categories Thai
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In a large cast iron skillet over medium-high, heat olive oil to shimmering.
- Add onion and saute, stirring frequently, until translucent. Add garlic, red bell pepper, mushrooms, and asparagus and saute until softened.
- Add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast.
- Add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes. Reduce heat to medium.
- Add wine and cook, stirring occasionally, for 5 minutes.
- Add 1/3 of the coconut milk. Cook slowly, stirring occasionally, for 10 minutes.
- Repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice.
- Just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas.
- After the risotto is fully cooked, stir in soy sauce and Thai sweet chili sauce. Stir to mix.
- Squeeze lime wedges over the top of the rice.
- Garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro.
- Serve with extra lime wedges. Enjoy!.
Nutrition Facts : Calories 670.4, Fat 22, SaturatedFat 17.8, Sodium 269.3, Carbohydrate 107.7, Fiber 4, Sugar 60.7, Protein 7
SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
RED THAI COCONUT RISOTTO
This almost one-pot meal merges the best of two cultures, with Thai taste and the short grain creamy rice of Italy. It has two full servings of vegetables, about half of your daily protein and much less fat than a typical Thai Curry. Impress your family and friends with this tasty, almond inspired take on a classic dish.
Provided by Mary Jenny
Categories Thai
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
- Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
- Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
- Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.
Nutrition Facts : Calories 370.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 46.7, Sodium 129.6, Carbohydrate 53.5, Fiber 3, Sugar 2.3, Protein 17.6
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