Coconut Rice Erupting With Spices Nuts Peas Recipes

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COCONUT RICE AND PEAS

Provided by Food Network

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 9



Coconut Rice and Peas image

Steps:

  • Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.

4 cups long-grain rice, rinsed well
5 1/2 cups water
2 cups coconut milk
3 to 4 cups pigeon peas, cooked and drained
1 cup scallions, chopped
8 sprigs thyme
1 Scotch Bonnet pepper, whole
1/4 cup olive oil
Salt to taste

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9



Coconut Cilantro Rice with Peas and Cashews image

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.

1/2 cup coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups chicken stock
1 (15-ounce can coconut milk
1/4 cup chopped cilantro leaves
1/3 cup roughly chopped cashews
1 cup frozen peas
1 teaspoon salt

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



Coconut Rice Erupting With Spices, Nuts & Peas image

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

2 cups basmati rice (white)
1 cup water
1 1/2 cups light coconut milk
2 tablespoons oil
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
2 whole cloves
1 small red chile, seeded and minced
1 carrot, cut julienne very fine strips
1 garlic clove, minced
1 stalk lemongrass, cut into 2 inch pieces
1/2 teaspoon salt
1/3 cup chopped macadamia nuts, toasted
1 cup frozen peas
toasted coconut (optional)

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



Coconut Rice With Peas image

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

2 tablespoons coconut oil
1 cup finely diced onion
2 cups long-grain rice, washed and drained
1/2 teaspoon salt
1 tablespoon grated ginger
1/2 cup coconut milk
1 cup cooked peas
3 tablespoons toasted coconut

SPICED COCONUT RICE

A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.

Provided by Kari

Time 30m

Yield 8

Number Of Ingredients 11



Spiced Coconut Rice image

Steps:

  • Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
  • Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g

1 tablespoon coconut oil
1 small onion, minced
2 cloves garlic, minced
1 ½ cups uncooked white rice
1 teaspoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cayenne pepper
12 ounces coconut milk
1 ½ cups chicken broth
¼ cup toasted flaked coconut

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Make and share this Coconut Cilantro Rice With Peas and Cashews recipe from Food.com.

Provided by swissms

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9



Coconut Cilantro Rice With Peas and Cashews image

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.

1/2 cup shredded coconut
1 tablespoon canola oil or 1 tablespoon vegetable oil
2 cups jasmine rice (uncooked)
3 cups low sodium chicken broth
1 (15 ounce) can coconut milk (unsweetened)
1/4 cup chopped cilantro leaf
1/3 cup roughly chopped cashews
1 cup frozen peas
1/2-1 teaspoon salt (to taste)

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