Best 2 One Pot Turmeric Coconut Rice With Greens Recipes

Embark on a culinary journey to the vibrant flavors of Southeast Asia with this One-Pot Turmeric Coconut Rice with Greens. This aromatic dish combines the earthy goodness of turmeric, the richness of coconut milk, and the freshness of various greens, creating a symphony of flavors that will tantalize your taste buds. Served with a medley of complementary dishes, this complete meal promises a delightful and satisfying experience. Relish the zesty crunch of Turmeric Coconut Slaw, the tangy kick of Pickled Vegetables, and the soothing warmth of Coconut Turmeric Tea, all perfectly harmonizing with the main course. Dive into this culinary adventure and savor the delectable tastes of Southeast Asia, right from your kitchen.

Here are our top 2 tried and tested recipes!

ONE-POT TURMERIC COCONUT RICE WITH GREENS

One-Pot Turmeric Coconut Rice With Greens image

From the Washington Post. I made some modifications at the suggestion of some of the comments to amp up the flavors a bit; they're included in the recipe.

Provided by lecole54

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups long-grain rice, such as jasmine or 2 cups basmati rice
1/2 cup unsweetened flaked coconut
1 tablespoon sesame seeds (white or black)
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
1 -2 garlic clove, minced
1 inch ginger, minced
2 teaspoons ground turmeric
1/2 teaspoon black pepper, plus more as needed
1 (14 ounce) can coconut milk (full-fat)
1 pinch saffron (optional)
kosher salt, to taste
1 bunch kale (or spinach or Swiss chard)
1 lime, juice and zest
1/2 cup cilantro, chopped

Steps:

1. Rinse rice until water runs clear. Drain and set aside.
2. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
3. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, garlic, ginger, turmeric and ½ teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
4. Add the rice, coconut milk, saffron (if using), and 1½ teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
5. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
6. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens and on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
7. As rice rests, zest the lime and cut it into 4 wedges. Add ½ teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
8. Add cilantro and gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Nutrition Facts : Calories 712.4, Fat 37.1, SaturatedFat 31.2, Sodium 45.8, Carbohydrate 88.1, Fiber 5.2, Sugar 1.3, Protein 11.8

ONE-POT TURMERIC COCONUT RICE WITH GREENS

One-Pot Turmeric Coconut Rice With Greens image

No matter how you modify this one-pot rice, it can't help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups long-grain rice, such as jasmine or basmati
1/2 cup unsweetened coconut flakes
1 tablespoon white or black sesame seeds
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
1 teaspoon ground turmeric
1/2 teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
Pinch of saffron (optional)
Kosher salt
1 medium bunch kale, spinach or Swiss chard
1 lime

Steps:

Rinse rice until water runs clear. Drain and set aside.
In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 31 grams, Sodium 866 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right rice. For this recipe, a medium-grain rice like basmati or jasmine is best. These rices have a slightly sticky texture that helps them hold together when cooked.
Toast the rice before cooking. This step helps to bring out the flavor of the rice and give it a slightly nutty aroma.
Use fresh turmeric and coconut milk. These ingredients are essential for giving the rice its characteristic flavor and color. If you can't find fresh turmeric, you can use ground turmeric, but it will have a less intense flavor.
Add the greens at the end of cooking. This will help them to retain their nutrients and vibrant color.
Serve the rice hot. This is when it is at its best, with a slightly chewy texture and a fragrant aroma.

Conclusion:

This one-pot turmeric coconut rice with greens is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a quick and healthy meal, give this recipe a try!