Coconut-Ginger Yellow Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp virgin coconut oil1 shallot, chopped1 tsp. tumeric, ground1/4 tsp. salt1/4 tsp. pepper, black3/4 cup light coconut milkthin quarter-size slice of fresh ginger1 cup long-grain brown rice4 lime wedges, for garnish
1. In a medium saucepan, heat the oil over low heat. Add the shallot, tumeric, salt and pepper. Cook, stirring occasionally, until the shallot begins to soften, 1 to 2 minutes.
2. Stir in the coconut milk, ginger and 1 1/4 cups water. Increase the heat to medium and bring to a boil. Stir in the rice and return to a boil. Reduce the heat, cover, and simmer gently until rice in tender and the liquid is absorbed, 45 - 50 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Remove and discard the ginger and fluff with a fork just before serving. Garnish with lime wedges. if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BENSON37.
2. Stir in the coconut milk, ginger and 1 1/4 cups water. Increase the heat to medium and bring to a boil. Stir in the rice and return to a boil. Reduce the heat, cover, and simmer gently until rice in tender and the liquid is absorbed, 45 - 50 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Remove and discard the ginger and fluff with a fork just before serving. Garnish with lime wedges. if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BENSON37.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 222.5 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.1 g
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