Coconut Curry Wheat Berries And Rice Recipes

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BASIC COOKED WHEAT BERRIES



Basic Cooked Wheat Berries image

Provided by Alton Brown

Categories     side-dish

Time 55m

Yield 4 cups

Number Of Ingredients 3

2 cups wheat berries
4 cups water
2 tablespoons salt

Steps:

  • Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.

COCONUT-CURRY WHEAT BERRIES AND RICE



Coconut-Curry Wheat Berries and Rice image

Wheat berries are one of the chewiest of all whole grains-soaking them overnight helps to soften them. They combine nicely with fluffy basmati rice in this Indian-inspired side dish.

Provided by Food Network Kitchen

Time 9h50m

Yield 4 servings

Number Of Ingredients 12

1/2 cup wheat berries
1 tablespoon vegetable oil
1 small onion, finely chopped
1 teaspoon mild curry powder
Pinch cayenne pepper
1/2 cup basmati rice, rinsed
Kosher salt
1/2 cup lite (reduced-fat) coconut milk
2 tablespoons raisins or currants
1/2 cup loosely packed fresh cilantro leaves
Juice of 1/2 lemon
2 tablespoons salted and roasted cashews, chopped

Steps:

  • Soak the wheat berries overnight in enough water to cover by 1 inch. Drain. Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes. Let sit, covered, for 10 minutes. Drain off any excess water. (Wheat berries can be cooked and refrigerated up to 3 days in advance).
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the rice and 1/2 teaspoon salt and stir to coat. Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes. Uncover and add the cooked wheat berries and raisins (no need to stir). Cover again and let sit off the heat for 10 minutes.
  • Stir in the cilantro, lemon juice and cashews. Serve warm.

Nutrition Facts : Calories 260 calorie, Fat 8 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams

LEMON SCENTED RICE



Lemon Scented Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

1 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons kosher salt
1 -inch piece fresh ginger
1 bay leaf
1 cup basmati rice, lightly rinsed and drained
2 cups cold water
2 wide strips lemon zest
Freshly ground black pepper

Steps:

  • Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
  • Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.

BUTTERNUT COCONUT STEW



Butternut Coconut Stew image

Sweet butternut squash and coconut milk are balanced by lime and serrano chile in this simple stew.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped serrano chile
4 cloves garlic, smashed
2 medium onions, chopped
1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
2 cups chicken broth
One 14-ounce can coconut milk
Kosher salt and freshly ground black pepper
Cilantro leaves, for serving
Zest of 1 lime, plus lime wedges, for serving
Cooked rice, for serving

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.

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