COCONUT LENTILS WITH RICE
Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. -Diane Donato, Columbus, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium heat; saute green onions, ginger, garlic and pepper flakes until onions are tender, 2-4 minutes. Stir in lentils, turmeric, salt and stock; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes, stirring occasionally., Stir in tomatoes, coconut and mint. Serve with rice; top with yogurt.
Nutrition Facts : Calories 374 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 757mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.
RICE WITH COCONUT AND LENTILS (ARROZ CON COCO Y LENTEJAS)
Arroz con Lentejas y Coco is a traditional Colombian rice recipe and if you follow this blog, you know that I use coconut milk in a lot of the traditional Colombian dishes. This delicious rice with lentils dish makes a fabulous accompaniment and could also be served as a vegetarian meal, perhaps with a green
Provided by Erica Dinho
Categories Side Dish
Time 1h45m
Number Of Ingredients 10
Steps:
- Rinse and soak the lentils for 30 minutes.
- Heat the olive oil in a medium pot. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook for 2 minutes more.
- Add the lentils, bay leaf, salt and water. Cover and cook over medium heat for about 30-40 minutes or until the lentils are cooked and the water is absorbed.
- Discard the bay leaf, add the rice and stir until combined. Add the coconut milk and bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for 20 minutes. Garnish with fresh cilantro and serve.
Nutrition Facts : Calories 516 kcal, Carbohydrate 57 g, Protein 12 g, Fat 28 g, SaturatedFat 22 g, Sodium 25 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SHRIMP CURRY WITH LENTILS AND COCONUT RICE
Steps:
- Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
- For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
- Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
- For the curry: Process the onion in a blender or food processor until a puree.
- Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
- To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)
Make and share this Coconut Lentils and Rice (Arroz Con Lentejas Y Coco) recipe from Food.com.
Provided by threeovens
Categories Long Grain Rice
Time 55m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
- Cook, covered, about 30 minutes until lentils are tender.
- Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.
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