Coconut Rice With Snow Peas Recipes

COCONUT RICE WITH PEAS

Steps:

• Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
• Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
• Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

COCONUT RICE AND PEAS

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.

COCONUT RICE

Steps:

• In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
• Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

COCONUT RICE N' PEAS

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 WITH PIGEON PEAS

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.

COCONUT RICE ERUPTING WITH SPICES, NUTS & PEAS

Steps:

• Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.
• In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.
• Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.
• Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.

LEMONGRASS CHICKEN WITH SNOW PEAS AND JASMINE RICE

Steps:

• Prepare the rice using the package directions, except use 1 1/2 cups water and omit the salt and margarine.
• Meanwhile, trim and discard about 6 inches from the slender tip end of the lemongrass stalk. Remove the outer layer of the leaves from the bottom part of the stalk. Carefully cut the stalk in half lengthwise. Put in a large saucepan (don't add the lemon zest yet if using).
• Add the broth, remaining 2 cups water, and chicken to the pan. Bring to a boil over high heat. Reduce the heat to medium low. Cook, covered, for 6 to 8 minutes, or until the mixture has a lemon flavor. Don't stir. Discard the lemongrass.
• Add the remaining ingredients (if you are using lemon zest instead of lemongrass, add it now). Cook for 1 to 2 minutes, or until the snow peas are tender-crisp, stirring occasionally. Serve over the rice.
• Lemongrass is an herb that often is used in Thai cooking. Although the outer leaves and tops are too tough and fibrous to eat, they can be cooked to provide lemony flavor and an appealing fragrance without the acidity of fresh lemon. Chop or slice the lower part of the stem, the only edible part, for use in a variety of chicken and seafood dishes.
• Made of fresh chile peppers, herbs, and spices, Thai red curry paste is very hot and aromatic. The hotter the chile pepper used (Thai bird's eye is among the hottest), the hotter the chile paste; check the ingredients and make your selection accordingly. Among the many other ingredients that may be included in the paste are cinnamon, coriander seeds, cumin seeds, galangal or fresh ginger, garlic, kaffir lime leaves, lemongrass, onion, shrimp paste, turmeric, and vinegar.
• (Per Serving)
• Calories: 206
• Total Fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 60mg
• Sodium: 161mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 2g
• Protein: 24g
• Dietary Exchanges
• 1 Starch
• 3 Very Lean Meat

COCONUT RICE WITH SNOW PEAS

Steps:

• In a small saucepan combine the water, coconut milk, rice and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
• Place pea pods on top of rice. Cover and cook about 5 minutes more or until rice and vegetables are nearly tender; there may still be some liquid. Remove from heat; let stand, covered, for 5 minutes. Serve with Thai Chicken.