Best Coconut Ginger Rice With Chickpeas And Chiles Recipes

COCONUT GINGERROOT RICE

Coconut Gingerroot Rice image

Categories Ginger Herb Rice Side Quick & Easy Coconut Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 tablespoon julienne strips peeled fresh ginger
1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
Tabasco to taste
2 scallions, minced
2 tablespoons minced fresh coriander

Steps:

In a medium saucepan heat oil over moderately high heat until hot but not smoking and sauté ginger, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.
Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.

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

Ingredients

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

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

Ingredients

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.