Best 3 Coconut Curry Wheat Berries And Rice Recipes

Indulge in a symphony of flavors and textures with Coconut Curry Wheat Berries and Rice, a culinary masterpiece that tantalizes your taste buds from the first bite. This delectable dish seamlessly blends the nutty flavor of wheat berries and the fluffy texture of rice, enveloped in a creamy and aromatic coconut curry sauce. A symphony of spices, including cumin, coriander, and turmeric, dances on your palate, while the addition of hearty vegetables like bell peppers, carrots, and peas adds a delightful crunch and vibrant color. The recipe also includes variations to suit your dietary preferences, with options for a vegan version and a gluten-free alternative using quinoa instead of wheat berries. A step-by-step guide and a nutritional breakdown accompany each recipe, ensuring a hassle-free cooking experience and informed dietary choices. Embark on a culinary adventure and discover the harmonious blend of flavors and textures that make Coconut Curry Wheat Berries and Rice a truly exceptional dish.

Let's cook with our recipes!

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Quick Coconut Curry with Rice, Corn, and Beans image

This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

Provided by SN

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 7

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black-eyed peas, undrained
1 (14 ounce) can coconut milk
½ (12 ounce) package frozen corn
1 (5.5 ounce) can tomato paste
2 tablespoons Jamaican-style curry powder
1 tablespoon white sugar
¾ teaspoon salt, or to taste
4 cups water, or as needed
1 ¾ cups basmati rice
1 pinch salt

Steps:

Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
Mix rice and curry sauce together in a large bowl.

Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

One-Pan Coconut Curry Rice With Chicken and Vegetables image

Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, poultry, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (13-ounce) can full-fat coconut milk
1/4 cup red curry paste
3 tablespoons crunchy peanut butter
2 tablespoons fish sauce
4 garlic cloves, thinly sliced
Kosher salt and black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
2 large carrots, peeled and thinly sliced (about 1 cup)
1 1/2 cups jasmine rice, rinsed
1 1/4 cups boiling water
1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
1 tablespoon lime juice

Steps:

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

COCONUT CURRY RICE

Coconut Curry Rice image

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

Provided by DebS 2

Categories White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice or 1 cup jasmine rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons fresh ginger, grated
1/2 teaspoon curry powder

Steps:

Combine all ingredients in a saucepan.
Bring to a boil.
Cover and reduce heat to low.
Cook about 15 minutes.
Stir and fluff rice.
Let stand 5 minutes.

Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9

Tips:

For a creamy and flavorful dish, use full-fat coconut milk.
If you don't have curry powder, you can substitute a blend of cumin, coriander, and turmeric.
To make the dish vegan, use vegetable broth instead of chicken broth.
Feel free to add other vegetables to the dish, such as carrots, bell peppers, or zucchini.
Serve the dish with a side of naan bread or rice.

Conclusion:

This coconut curry wheat berries and rice recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of coconut milk, curry powder, and vegetables creates a flavorful and aromatic dish that is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give this one a try!