Spinach and coconut rice
Spinach and coconut rice

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, spinach and coconut rice. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Spinach and coconut rice is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Spinach and coconut rice is something which I’ve loved my whole life.

Spinach coconut rice is one of our household favourites. Rice is sautéed, often with aromatic spices before any liquid is added. Each time, you can pick different veggies to get a different flavour.

To begin with this particular recipe, we have to prepare a few components. You can cook spinach and coconut rice using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spinach and coconut rice:
  1. Prepare 1 onion brown , finely chopped
  2. Make ready 2 cloves garlic , crushed with the flat of a chef's knife and finely chopped
  3. Prepare 2 cups rice long-grain
  4. Make ready 1/2 cup coconut shredded
  5. Prepare 1 can coconut cream
  6. Make ready 2 cups chicken vegetable stock water or or
  7. Prepare 1 bag spinach butter or silverbeet, washed, finely sliced (chiffonade), and wilted in a little
  8. Take to taste salt pepper and
  9. Prepare peanut oil groundnut or oil

Coconut spinach rice pilaf, an amazing green rice recipe or " arroz verde" with lots of baby spinach and coconut milk. A one-pot wonder filled with fiber and nutrition, vegan and gluten-free. Quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a green broth made from coconut milk and baby spinach. The coconut milk makes the rice rich, decadent, and a little sweet tasting, making it the perfect pairing for my tangy spiced spinach and lentil curry.

Steps to make Spinach and coconut rice:
  1. Sauté the onion and garlic in the peanut oil in a large cast iron frying pan or casserole with lid, over a medium heat, until translucent.
  2. Add the rice and shredded coconut, and toast for 2-3 minutes.
  3. Add the coconut cream, the stock, and season.
  4. Bring to boil, then reduce heat to a low simmer, put the lid on the pan, and cook for 20 minutes.
  5. Add the buttery spinach to the rice 5 minutes before the end of the cooking time.
  6. As above, this is delicious served simply with some toasted sesame seeds, soy sauce, and deep-fried shallots, but is also great with a simply cooked piece of fish or some prawns, also dressed with sesame, soy, and shallots.
  7. Otherwise, I serve it with either my version of Mary Berry's Sticky Chicken or my famous Cornflake-crusted Chicken Karaage.

I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. Spinach Rice Simmered In Coconut Milk And Salted Pigtail. Now on to a recipe which I try to make on those cold winter days when I crave the bright Caribbean sun and long for the days when I can be back down in my. Wash the basmathi rice in cold running water and soak it in cold water. Chop the spinach leaves and keep it ready.

So that is going to wrap this up for this exceptional food spinach and coconut rice recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!