Coco Banana S Chickpea Lemon And Ginger Rice Recipes

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COCONUT-GINGER RICE WITH CHICKPEAS AND CHILES



Coconut-Ginger Rice with Chickpeas and Chiles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1 Fresno chile, sliced
One 2-inch piece ginger, grated
1 bunch scallions, whites and greens thinly sliced
2 cups chicken stock
1 cup white rice
3/4 cup unsweetened coconut
Zest and juice of 1 lime
1 can chickpeas, drained
1/2 cup chopped fresh cilantro

Steps:

  • Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

LEMON GINGER BASMATI RICE



Lemon Ginger Basmati Rice image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups basmati rice
1 teaspoon kosher salt
1 tablespoon unsalted butter
1/4 teaspoon grated fresh ginger
1/4 teaspoon lemon zest
1/4 cup chopped fresh cilantro, for garnish

Steps:

  • Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
  • Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

CLEAN-EATING COCONUT CHICKPEA CURRY



Clean-Eating Coconut Chickpea Curry image

My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.

Provided by barbara

Categories     Main Dish Recipes     Curries     Vegetarian

Time 13h55m

Yield 4

Number Of Ingredients 16

1 ½ cups dried chickpeas
cold water to cover
1 onion, peeled and halved
salt to taste
¼ cup olive oil
1 large yellow onion, chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
freshly ground black pepper to taste
5 cloves garlic, minced
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
2 cups chickpea cooking water
1 (15 ounce) can coconut milk
1 cup plain dairy-free yogurt, or more to taste
¼ cup chopped fresh cilantro

Steps:

  • Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
  • Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
  • Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
  • Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
  • Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
  • Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
  • Divide curry amongst bowls and top with yogurt and cilantro.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 60.3 g, Fat 43.9 g, Fiber 16.1 g, Protein 21.2 g, SaturatedFat 22.9 g, Sodium 99.7 mg, Sugar 13.6 g

COCONUT-GINGER CHICKPEAS & TOMATOES



Coconut-Ginger Chickpeas & Tomatoes image

This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. -Mala Udayamurthy, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons canola oil
2 medium onions, chopped (about 1-1/3 cups)
3 large tomatoes, seeded and chopped (about 2 cups)
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh gingerroot
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/4 cup water
1 teaspoon salt
1 cup light coconut milk
3 tablespoons minced fresh cilantro
4-1/2 cups hot cooked brown rice
Additional minced fresh cilantro, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.

Nutrition Facts : Calories 402 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 590mg sodium, Carbohydrate 65g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.

COCONUT GINGER RICE



Coconut Ginger Rice image

Make and share this Coconut Ginger Rice recipe from Food.com.

Provided by Sueie

Categories     Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups chicken broth
1/2 cup reduced-fat coconut milk
2 teaspoons grated ginger
1 cup uncooked rice
1/2 teaspoon grated fresh lemon rind
2 green onions, chopped
2 tablespoons flaked coconut, toasted
lemon slice (to garnish)

Steps:

  • Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
  • Stir in rice.
  • Heat to boiling, reduce heat.
  • Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
  • Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
  • Garnish with coconut and lemon slices.

Nutrition Facts : Calories 141.8, Fat 1.2, SaturatedFat 0.7, Sodium 255.3, Carbohydrate 27.8, Fiber 0.9, Sugar 1, Protein 4

LEMONGRASS AND GINGER RICE



Lemongrass and Ginger Rice image

Long-grain rice with hints of lemongrass and ginger.

Provided by mrogers

Time 40m

Yield 6

Number Of Ingredients 9

2 ½ cups water
1 cup long-grain white rice
2 tablespoons chopped lemongrass
2 tablespoons water
2 tablespoons vegetable oil, divided
1 tablespoon chopped fresh ginger
1 medium jalapeno pepper, seeded and chopped
1 small shallot, chopped
3 cloves garlic, chopped

Steps:

  • Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
  • Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.4 g, Fat 4.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 5.5 mg, Sugar 0.3 g

COCO - BANANA'S CHICKPEA, LEMON AND GINGER RICE



Coco - Banana's Chickpea, Lemon and Ginger Rice image

Make and share this Coco - Banana's Chickpea, Lemon and Ginger Rice recipe from Food.com.

Provided by Coco - Banana

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup long grain brown rice
1 cup cooked chickpeas
1 lemon, juice of
1 grated lemon, rind of
1 onion, chopped
5 inches fresh ginger, grated
2 teaspoons olive oil
600 ml water
1 teaspoon yellow mustard seeds
5 curry leaves
black pepper
sea salt

Steps:

  • In a pot, combine water, rice, curry leaves and chickpeas.
  • Bring to the boil, then reduce to a simmer.
  • Meanwhile, in a frypan, heat the olive oil and add the onion, mustard seeds, ginger and lemon rind.
  • Cook until fragrant.
  • Add onion mixture to the rice mixture, and add the lemon juice, salt and pepper.
  • Discard the curry leaves and serve.

Nutrition Facts : Calories 280.8, Fat 4.5, SaturatedFat 0.7, Sodium 186.6, Carbohydrate 53.4, Fiber 4.8, Sugar 1.9, Protein 7.2

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