Coconut Scallion Rice Recipes

Steps:

• Stir together the cornstarch and soy sauce and pour over the pork strips. Stir to combine and set aside.
• Stir together the black bean chili sauce, chicken stock and sugar. Set aside until ready to use.
• Preheat the wok over medium-high to high heat and add 2 tablespoons of the oil. Swirl quickly to coat the sides of the pan with the oil. Add the eggplant and cook until tender, stirring frequently, 3 to 4 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Add the remaining tablespoon of oil and swirl again to coat all sides. Cook the onions, stirring, until slightly tender, 1 to 2 minutes. Add the bell peppers and cook until tender, 1 to 2 minutes. Add the garlic and cook for 5 to 10 seconds. Add the red and green jalapenos and cook for 30 seconds.
• Return the eggplant to the wok and add the pork. Cook, stirring, until pork is no longer pink, 2 to 3 minutes. Add the black bean mixture and bring to a boil. Cook, stirring, until everything is well coated with the sauce and heated through.
• To make rice, in a medium saucepan combine the jasmine rice with the coconut milk, chicken stock, salt and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from the heat and let sit, undisturbed for 5 minutes. Add the scallions and fluff the rice with a fork. Serve immediately.

Steps:

• preheat oven to 350, preheat broiler to high.
• for the rice:.
• melt butter in an oven safe dutch oven.
• add scallions, garlic and ginger and cook until softened.
• add rice, stir one minute.
• add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
• cover and place in oven, bake 20 minutes.
• remove, lift lid and let it cool 10 minutes.
• fluff with a fork and mix in coconut milk and coconut.
• cook over low heat until warmed through.
• for shrimp: coat with olive oil and cajun seasoning.
• thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
• serve shrimp over rice garnished with salsa.

Steps:

• If using lime leaves (dried), soak in hot water for 30 minutes.
• Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
• Cover the pan and reduce heat to lowest setting.
• Cook for 25 minutes.
• Pan fry tofu until golden brown.
• Drain on papertowel & set aside.
• Chop lime leaves in small pieces.
• In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
• Run the machine in spurts.
• With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
• Transfer mixture to bowl.
• Put broccoli and 1/2 cup water in pan.
• Cover and steam for 2 minutes.
• Add sauce, stir for 1 minute, then add tofu.
• Stir scallions into rice.
• Serve tofu curry over rice.

Steps:

• Combine the coconut milk, water, rice, turmeric, coriander, jalepeno, and salt in a medium size sauce pan. Bring to boil, reduce the heat to medium-low, cover, and simmer until rice is tender, 18-20 minutes.
• Meanwhile, combine olive oil, coconut milk, turmeric, and lemon pepper in a small frying pan. Bring to a simmer and add shrimp. If using frozen precooked, cook just until thawed, about 5 minutes. If using fresh, cook just until the shrimp turn pink.
• When rice is done, stir in scallions and half the peanuts.
• Split rice between four plates, top with shrimp (and any liquid left from the shrimp), and sprinkle the rest of the peanuts over the top.

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

Steps:

• Set a medium saucepan over medium heat. Add the coconut milk, water, salt, and maple syrup. Bring mixture to a boil, stirring occasionally. Once boiling, add the scallions and slowly pour in the rice. Stir to combine. As soon as it returns to a boil, reduce heat to low and cover. Simmer, uncovering to stir occasionally then re-covering, until most of the liquid is absorbed and the rice is tender, 8-10 minutes.
• Top with remaining scallions and serve.

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.