COCONUT RICE AND PEAS
Provided by Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
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.
RICE & PEAS
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
Provided by Anna Glover
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
- Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.
Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
COCONUT RICE AND PEAS
Steps:
- In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.
COCONUT RICE N' PEAS
Provided by Sunny Anderson
Categories side-dish
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
- Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
COCONUT RICE AND PEAS
Steps:
- Place beans in a large saucepan and cover with 6 cups cold water. Bring to a simmer over medium heat, skimming foam from surface as needed, then reduce heat to maintain a bare simmer. Cook, adding water as needed to keep beans covered by at least 1", until beans are completely tender, 1-1 1/2 hours.
- Heat butter in a medium skillet over medium. Add shallot, oregano, and thyme and cook, stirring often, until shallot is translucent, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat. Use a slotted spoon to transfer beans to skillet and stir to combine. Season with salt and pepper. Set aside.
- Pour out all but 2 cups bean cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat. While liquid is heating up, place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Add rice to saucepan, reduce heat to a bare simmer, and cover. Cook rice 10 minutes, then uncover and stir in reserved bean mixture. Taste and adjust seasoning with more salt if needed. Cover pan and cook until rice is tender, 8-10 minutes. Remove from heat and uncover. Fluff rice with a fork.
- Do Ahead
- Rice and beans can be made 1 hour ahead. Keep covered. Reheat gently before serving.
COCONUT RICE WITH PIGEON PEAS
In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark's Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben's converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It's parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it's also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don't rush the rice to the table: Let it rest off the heat. It'll help its texture and flavor.
Provided by Mark Militello
Categories one pot, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
- Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
- Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
- To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 567 milligrams, Sugar 4 grams
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- Place beans in a large saucepan and cover with 6 cups cold water. Bring to a simmer over medium heat, skimming foam from surface as needed, then reduce heat to maintain a bare simmer. Cook, adding water as needed to keep beans covered by at least 1", until beans are completely tender, 1–1½ hours.
- Heat butter in a medium skillet over medium. Add shallot, oregano, and thyme and cook, stirring often, until shallot is translucent, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat. Use a slotted spoon to transfer beans to skillet and stir to combine. Season with salt and pepper. Set aside.
- Pour out all but 2 cups bean cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat. While liquid is heating up, place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Add rice to saucepan, reduce heat to a bare simmer, and cover. Cook rice 10 minutes, then uncover and stir in reserved bean mixture. Taste and adjust seasoning with more salt if needed. Cover pan and cook until rice is tender, 8–10 minutes. Remove from heat and uncover. Fluff rice with a fork.
- Do Ahead: Rice and beans can be made 1 hour ahead. Keep covered. Reheat gently before serving.
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