Coconut Curry Wheat Berries And Rice Recipes

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

One-Pan Coconut Curry Rice With Chicken and Vegetables image

Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, poultry, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (13-ounce) can full-fat coconut milk
1/4 cup red curry paste
3 tablespoons crunchy peanut butter
2 tablespoons fish sauce
4 garlic cloves, thinly sliced
Kosher salt and black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
2 large carrots, peeled and thinly sliced (about 1 cup)
1 1/2 cups jasmine rice, rinsed
1 1/4 cups boiling water
1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
1 tablespoon lime juice

Steps:

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

CURRIED COCONUT SHRIMP WITH WHEAT BERRIES

Curried Coconut Shrimp with Wheat Berries image

Skip the restaurant and make our Curried Coconut Shrimp with Wheat Berries at home. Our Curried Coconut Shrimp with Wheat Berries recipe is full of flavor.

Provided by My Food and Family

Categories Grains

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup wheat berries, soaked 8 to 10 hours, drained
2 Tbsp. sugar
1-1/2 Tbsp. curry powder
1/4 tsp. ground red pepper (cayenne)
1 lb. large uncooked deveined large shrimp with shells and tails left on, peeled,
3 Tbsp. olive oil, divided
1 onion, chopped
1 clove garlic, minced
1 can (13.5 oz.) lite coconut milk
1-1/2 Tbsp. fresh lime juice
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Place wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.
Mix sugar, curry powder and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.
Heat 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink. Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 125 mg, Sodium 240 mg, Carbohydrate 51 g, Fiber 9 g, Sugar 14 g, Protein 24 g

CURRIED COCONUT SHRIMP WITH WHEAT BERRIES

Curried Coconut Shrimp with Wheat Berries image

Provided by My Food and Family

Categories Recipes

Time 1h35m

Number Of Ingredients 12

Ingredients

1 cup wheat berries, soaked 8 to 10 hours, drained
2 Tbsp sugar
1-1/2 Tbsp curry powder
1 tsp salt
1/4 tsp ground red pepper
1 lb large shrimp, peeled, deveined
3 Tbsp olive oil, divided
1 medium onion, chopped
1 clove garlic, minced
1 can (13.5 oz.) lite coconut milk
1-1/2 Tbsp fresh lime juice
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

PLACE wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.
MIX sugar, curry powder, salt and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.
HEAT 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink. Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COCONUT CURRY RICE

Coconut Curry Rice image

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

Provided by DebS 2

Categories White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice or 1 cup jasmine rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons fresh ginger, grated
1/2 teaspoon curry powder

Steps:

Combine all ingredients in a saucepan.
Bring to a boil.
Cover and reduce heat to low.
Cook about 15 minutes.
Stir and fluff rice.
Let stand 5 minutes.

Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9

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