It's spring which translates into picnics under the cherry blossoms and lots of overpriced ice cream from the Central Park carts. It's my favorite time of year, but it's a lot of work to get from work to the park with a meal, utensils, cold wine, napkins, frisbees, soccer balls, etc. On the nights we stay home, I want a one pot meal.
This One-Pot Turmeric Coconut Rice with Greens was easy and came together with things I had on hand. I skipped the sesame seeds and actually just served the greens on the side. It was a break from the routine without extra work.
Ingredients: 2cups basmati rice, ½ cup unsweetened coconut flakes, 2 tablespoons coconut oil, 1 scallion, thinly sliced, white and green parts separated, 1 teaspoon ground turmeric, 1 (14-ounce) can full-fat coconut milk, 1 medium bunch kale, spinach or Swiss chard.
Directions: In a medium pot, toast the coconut and sesame seeds over medium-low heat, stirring occasionally for 3 minutes. Transfer to a small bowl. Wipe out the pot. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and cook, stirring, until aromatic and lightly
toasted, 3 to 5 minutes. Add the rice, coconut milk, and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high. Once boiling, cover, turn the heat to low, and simmer for 10 minutes. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes. Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.